Anti-mold for bakery products
Even though bakery products are processed under very high temperatures, mildew and spores may contaminate the product during storage, resulting in a flavor of rancidity, malnutrition and nutrient loss. Propionic acid and its salts have already been used to increase the shelf-life of bakery products. CP is a fermentation product obtained by fermentation of dextrose by Propionibacterium acidiprionici.
Calcium propionate derived from the action of this bacterium is natural and it wants consumers to respond to more healthy products while increasing the shelf-life of the product. And it's kind of an improvement.
Performance
Increasing volume, preventing stagnation, preventing mildew, making golden in the oven, improving the oruspering properties of baking products
Main product benefits
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- Preventing the growth of molds and anaerobic spores
- Increase durability
- Eco-friendly