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Spectrum of highquality mold inhibitors that help reduce the growth of mold and bacteria to slow spoilage in many food products.
Through our line of Bakery Ingredients, we offer a complete spectrum of high quality mold inhibitors that help reduce the growth of mold and bacteria to slow spoilage in many food products.
Our family of products features advanced specialty ingredients that provide proven performance and deliver unsurpassed consistency.
Calcium Propionate 2559 / 2560 / 2584 / 2598
This refined calcium salt of propionic acid was developed to inhibit the growth of a broad spectrum of molds and bacteria responsible for spoilage in bakery products. Calcium Propionate usage is a cost-effective method that reduces mold spoilage and improves product shelf life. Its crystalline structure improves employee handling and its low-dusting properties improve environmental safety.
Potassium sorbate 2529
Potassium Sorbates are refined FCC grade, free-flowing granular and powdered products that inhibit the growth of mold and bacteria in many food products. Potassium sorbates can be added directly to formula in chemically and yeast-leavened products and also applied topically in liquid spray systems. Our low-dust granular products improve shelf life of baked products and reduce safety concerns by decreasing dust inherent to standard powders.
NATURAL MOLD INHIBITORS 2537 / 2538
Our Nabitor is a natural whey-based mold inhibitor that is a unique, fermented dairy-based product designed to provide a natural mold and bacteria inhibitor to improve shelf life of bakery products. When used at appropriate levels, Nabitor—and other quality, natural, whey-based mold inhibitors available from us —can effectively replace calcium propionate and sorbates to prevent mold development. This label-friendly alternative can be used in products that require “no artificial preservatives.”
Mold Inhibitors:
Product Type:
Baking Ingredients