Encapsulated fumaric acid
June 3, 2013
According to independent research, use of Clabber Girl’s InnvaPhase Encapsulated Fumaric Acid in yeast-raised breads results in 50% less calcium propionate required, yet it improves product shelf life by 20%. The baker can also reduce yeast by 10% and cut proofing time by 5 minutes because the proprietary two-phase encapsulation controls the release of fumaric acid that would otherwise inhibit yeast activity. The savings in ingredient costs may be significant, according to the company.