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Compound Bread Preservative

Compound Bread Preservative

  • Compound bread preservative is produced by the adoption of special technique to process high effective preservatives as potassium sorbate, citric acid and so on. And the bread can be preserved for 12 days under normal temperature.
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  • SPECIFICATIONS
  • Description
And the adding of high effective food preservatives will cause inbibitional effect on saccharomycetes. Compound bread preservative is produced by the adoption of special technique to process high effective preservatives as potassium sorbate, citric acid and so on. And the bread can be preserved for 12 days under normal temperature.

To minimize the inhibitory effect of calcium propionate, bakers can choose to add this preservative to the dough at the mixing stage rather than the preferment stage.

Compound bread preservative specifications
CAS NO. Chemical name
590-00-1 Potassium Sorbate
7757-81-5 Sodium Sorbate
110-44-1 Sorbic Acid
123-94-4 Glyceryl monostearate
77-92-9 Citric Acid

Advantages:
1. Better Dispersion throughout the food matrix.
2. Enhances Flavor.
3. Required in less quantity.
4. Doesn't affect the leavening action of baking powder which is normally used in cakes.

BAKED GOODS
Bread and other baked goods that are stored for any length of time, develops mold. To extend the storage time of commercially prepared baked goods such as bread dough, pizza dough, bread and pastries, manufactures add chemical preservatives. Calcium propionate works best in baked goods with a pH of 5.5 or less and in products that use yeast, rather than baking powder, as a rising agent. Other grain foods that may be preserved with calcium propionate include breakfast cereals, pasta and noodles.

DAIRY PRODUCTS
Dairy food containing calcium propionate includes dried and condensed milk; flavored milks and yogurt drinks; ripened, unripened and processed cheeses; dairy desserts such as flavored yogurts and puddings; and dairy-based spreads. Some cheeses, such as Emmentaler of Swiss cheese, contain naturally occurring calcium propionate, which develops as the cheese ripens and acts as a preservative in the cheese.

MEATS
Meat products containing calcium propionate include processed meat, poultry products; sausage casings; and preserved fish, including canned fish and shellfish. Calcium propionate is also added as a preservative to livestock and poultry feed.

OTHER FOODS
Other foods containing calcium propionate include alcoholic beverages such as beer, malt beverages, cider and distilled spirits with more that 15 percent alcohol. In addition, the preservative can be found in sports drinks, diet foods and beverages; commercially prepared salads such as potato salad; condiments such as vinegar and mustard; soups, sauces and dried or processed mushrooms, beans, seaweeds and nut butters.

EXCLUDED FOODS
Foods that do not use or contain calcium propionate as a preservative, according to the World Health Organization Food Standards are:
• Milk, buttermilk, fermented mild products 
• Sterilized creams, whipping cream whipped creams, reduced fat creams,
• Whey cheese, whey protein cheese, dried whey products and butter. 
• Fresh fruit, fruit juice, vegetable juice and fresh vegetables .
• Whole grains or rice, fresh pasta, fresh meat, poultry, game meats, fresh fish, liquid egg products, frozen egg products, sugar, honey, syrups, salt, herbs, spices, coffee, grape wines and infant formulas.
Compound bread preservative

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