Although baked goods are processed under high temperatures, Molds and spores may still grow during the shelf life, which will cause, rancid taste, off-color and nutrient loss. Traditionally, Propionic acid and its salts are used as a preservative to extend the shelf life of baked goods.
Proteria® CP is a clean label solution, is effective against Molds without compromising the quality, the freshness or taste of your products.
BAKED BREAD
0.3% of Proteria® CP was added in a baked bread formula, and it took 19 days to show the first mold on bread, whereas control samples were spoiled on day 7.
The following example is for the purpose of reference, the application range of Handary products may have wider possibilities*
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