What is Encapsulated Fumaric Acid?
Encapsulated Fumaric acid is used in tortillas and breads to extend shelf-life without negatively impacting the performance of the leavening system or dough rheology. Encapsulated Fumaric acid is used in confections to deliver an extended flavor release.
Encapsulated fumaric acid is used in baking application such as
- muffins and donuts
Encapsulated fumaric acid delays pH drop to minimize negative impact on yeast while helping to inhibit mold growth to extend shelf-life. In sourdoughs it adds to the traditional flavor consumers have come to expect.
In Confection applications, encapsulated fumaric acid can be used to contribute to sour impact as the confection is chewed.
|Fumaric 80-155T:||Fumaric acid 80% coated with hydrogenated soybean oils with melting point 155°F.|
|Starting Use (pH ~4.9):||Dose to desired performance|
|Ingredients:||Fumaric acid, hydrogenated soybean oil|
|Particle Size:||1% Maximum on US #20|
- Bakery: Encapsulated Fumaric acid is offered in a range of % coatings and coating melt points to survive a wide range of conditions.
- Confection: Encapsulated fumaric acid will survive 155°F process conditions.