Calcium propionate encapsulated for yeast, proofing savings
Global ingredient supplier Danisco Cultor has released in the U.S. a new form of calcium propionate preservative that can reducing yeast in formulations by 15% to 25%. The new calcium propionate, called Grindsted Pro 45, is encapsulated in emulsifiers that delay the preservative's ill-effects on yeast activity and promises "significant cost savings for bakers," the company announced.If the claims are true, then bakers can avoid adding extra yeast and reduce fermentation time.
Benefits of encapsulation: Danisco Culto's Food Science Innovation division explained that pure calcium propionate has the disadvantage of reducing the effect of yeast during proofing, requiring bakers to add additional yeast, or extend fermentation time, in order to obtain the same bread volume.
A dosage of 0.6% of the new preservative is said to be able to overcome this problem because the encapsulated calcium propionate is not released until the end of the proofing process.
As a result of encapsulation, the preservative is less dusty to handle than traditional calcium propionate, improving the working environment in industrial bakeries. In addition, the emulsifiers used to encapsulate the calcium propionate are responsible for improving crumb softness, the company said.
The preservative is said to provide a shelf life of up to 10 days.
For further information:
Contact Hans Elbek Pedersen, vice president, Food Science Innovation, of Danisco Cultor in Denmark. Telephone: ( 45) 89 43 50 00.
To fill out an immediate e-inquiry on this product, click to our Product Showcase entry for Grindsted Pro 45.
For additional information, click to Danisco Cultor's corporate website.
Edited by Bob Sperber
Managing Editor, Bakery Online