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Encapsulated Sorbic Acid

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  • Encapsulated Sorbic Acid
IP, BP, EP, Ph Eur, USP NF, JP, FCC Food

Encapsulated Sorbic Acid

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Encapsulated Sorbic Acid is a white powder made by spraying hydrogenated vegetable oil over the acid, that allows the sorbic acid to react in two stages. First stage in the bowl and second stage is released in the baking process. This improves the effectiveness of its preserving qualities to extend shelf life. Sorbic acid has E number of E 200 used in beverages and baking powders as a food preservative.

Encapsulated sorbic acid is designed to give you greater control over the production process, quality and cost of bread and tortilla. Encapsulation ensures that yeast development is not inhibited by the presence of active acid during the proofing process, which decreases the amount of yeast required. Controlled release of the sorbic acid during baking lowers the pH at just the right time to improve the performance of the preservative.

Specfications of Encapsulated Sorbic Acid:
Assay of Sorbic Acid: 80-85%
Percentage of Hydrogenated Vegetable Oil Coating: 15-20%
Lead: Not more than 2 mg/kg.
Residue on Ignition: Not more than 0.1%.
Water: Not more than 0.5%.

Certifications :
We manufacture Bulk Drugs / API, Excipients, Pharmaceuticals (IP/BP/USP/NF/Ph. Eur, JP/ CP), Speciality Chemicals(Pure/AR/ACS), Mineral Fortifiers, Food Chemical Codex (FCC) and Flavour chemicals. Our manufacturing facility is cGMP, GLP, ISO 9001, ISO 14001, ISO 22000, ISO/IEC 17025, FSSC 22000, FSSAI, Kosher, HALAL, EXCiPACT, WC, COPP, WHO-GMP and WC certified. We are also REACH registered for export to European countries.