Products in Antioxidants & Preservatives: Bread

OnyXen™ A34 Acerola (BN157030) is a powdered product with a sensory profile characteristic of acerola. It exhibits colors ranging from yellow to orange. This product is sourced from acerola juice and is produced through the spray drying process. The composition includes green acerola juice powder and magnesium hydroxide. It is certified as kosher parve.

MASEMUL® EB 1005 emulsifier blend is a bread texture softener and dough strengthener. It offers a complete solution to bread manufacturers and doesn't require additional emulsifiers. MASEMUL® EB 1005 provides enhanced machinability, bread volume, shape retention, and extended shelf life.

GIIOFINE - P - SF De-Oiled Sunflower Lecithin Powder an oil-free Lecithin obtained from de-oiling of Standard Sunflower Lecithin. Since it is derived from Sunflower, it is 100% Non-GMO and Allergen-Free; De-oiled Lecithin (Powder) is a pure form of Phospholipids. It is more convenient to handle since the oil has been removed from it. De-Oiled Sunflower Lecithin is also more Hydrophilic than Standard Liquid Lecithin.

Capitol Food Company Whey-Based Mold Inhibitor helps reduce the growth of mold and bacteria that are responsible for spoilage in many food products. The end result of using this product is a longer shelf life for cakes, pies, muffins, tortillas, and breads.

Capitol Food Company Calcium Propionate is an organic salt that helps preserve food by interfering with the ability of microorganisms, such as molds and bacteria, to reproduce. It is used as a preservative in bread and other baked goods, and it may be combined with propionic acid and sodium propionate.

Capitol Food Company Oat Flour is made by grinding groats that still have their bran layer intact, making it a great source of soluble fiber (beta-glucans) along with essential minerals. It is an ideal ingredient when you’re looking to add flavor, nutrition, and viscosity to a wide range of end products. It can be used as a preservative for ice cream and other dairy products, as a thickener for soups, gravies, and stews, and to add nutrition to bread, muffins, crackers, beverages, and desserts.

Flour treatment agent based on baking enzymes

Pure fungal Alpha-amylase for starch decomposition, with excellent activity also at low pH. The Alpha-amylase splits unbranched sections of the starch molecule into smaller components. It only acts on dissolved substrate, i. e. Swollen, damaged starch in the dough or slurry, or on starch that has been thermally modified (pre-gelatinized).

Sternzym Fresh 110 is a Baking enzyme

Jarace™ SDA (Sodium Diacetate) is an antimicrobial agent in meat, poultry and pork. This product lends vinegar flavor to dry food products and seasonings. It is available in 3 forms, granular, powder and special order "nature based" grades. Jarace™ SDA (Sodium Diacetate) is used as mold inhibitor in snack foods and an antimicrobial meat preservative. It is also used as a flavor enhancer for breads, cakes, cheeses and snack foods, and as a dry vinegar in ketchup seasoning acidifier.

NatureIn® VC-IP is the identity-preserved version of our low-pH buffered liquid vinegar. It is designed for applications with a low pH and is a clean-label product naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Jarace™ CA-FCC can be used as a buffer in controlling the pH of food during various stages of processing, as well as the finished product. Additionally it functions as a flavor enhancer, and serves as a preservative to prevent microbial growth. This product can be used as an acidulant, as well as a dry vinegar substitute. Jarace™ CA-FCC works especially well to increase the shelf life of bakery goods, processed meats and beverages.

Progusta SD effectively supplies free acetic acid in a solid form with a concentration of 39-41% so it can be also considered as artificial dry vinegar. Progusta SD is used as a buffering agent to control the acidity of food products. In addition, it can also be used as a preservative to extend shelf life of food products and as a flavoring agent to impart a vinegar taste, for example in potato crisps with salt and vinegar taste. Progusta SD (sodium diacetate) can be used either as an buffering agent for acidity regulation or as a flavoring agent.

PROTERIA® CP is derived by the fermentation of dextrose with Propionibacterium freudenreichii. It is used to inhibit the growth of undesirable bacteria and molds in/on foods. It consists of natural metabolites produced by fermenting dextrose with probiotic Propionibacterium freudenreichii, which enables bakeries and culinary to meet consumer-friendly label demands, while keeping mold-free during shelf life.

DV® is the original and most consistent buffered dry vinegar on the market, ideal for use in a variety of food matrices. This ingredient is clean-label and naturally-derived from vinegar.Our DV® (Patent U.S. 11,696,587) products are used in meat, poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more, in order to:Improve shelf life and reduce food waste.Control yeast and mold growth.Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp.Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Olive fruit powder is a powerful source of antioxidants for use in food applications. It has a pleasant taste and flavor of olive. It is a good source of anti oxidants.www.olivepowder.com

NatureIn® VC is a low-pH buffered liquid vinegar designed for applications requiring low pH. This product is clean-label and naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

NatureIn® VH OV is made with organic vinegar. It is the organic version of our reduced sodium liquid vinegar (over 65% less sodium than NatureIn® V) designed for products where sodium reduction is desired while simultaneously maintaining or improving quality, safety, and shelf life. This product is clean-label and naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

NatureIn® LV1X is a combination of naturally-derived vinegar and lemon juice concentrate designed to provide superior antimicrobial and quality-enhancing properties. In order to increase the stability of brine or marinade systems, xanthan gum is added as a processing aid. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

NatureIn® LV1 is a combination of naturally-derived vinegar and lemon juice concentrate that is designed to provide superior antimicrobial and quality-enhancing properties. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Probake SP (sodium propionate) is an effective inhibitor of the growth of certain molds and some bacteria in bakery goods. It is usually preferred in non-yeast leavened bakery products because the calcium ions’ of calcium propionate interfere with the chemical leavening agents. In those bakery products, such as cakes, tortillas, pie fillings, etc., chemically leaved agents are used (e. g. Baking powder). Probake SP is easy to handle and easy to incorporate into flour.

Fig Concentrate is a natural product containing no preservatives or additives. It is a pure concentrated water extract of figs that has a variety of uses as a natural coloring and anti-staling agent, as well as a flavor enhancer. Other recommended applications include cookies, sauces, fillings, cereals and fruit breads. The one-gallon size is quite convenient.Blue Ribbon Fig Concentrate is a versatile pure fig extract made for your wholesale needs.

Viva Fresco™ Ultima 550 (#20071) is a clean label, non-GMO enzymatic shelf life extender for maximum softness, resilience, and flexibility up to 28 days. It is good for fresh and frozen baked bread, buns, tortillas, and sweet bread.

Probake® CP calcium propionate is supplied in three grades: 1. A low dust and easy soluble granular grade

BreadPartners Organico Titan (#20066) is a 1 - 2% organic compliant mold inhibitor for short term mold inhibition in breads and rolls up to 7 days.

DV® 10 is the next-generation, naturally-derived, clean-label dried vinegar that is designed for blends. It is the most concentrated dry vinegar ingredient with a low moisture content. In application, DV® 10 imparts less sodium than other buffered dry vinegars. Our DV® products are used in meat, poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Viva Fresco™ Optima 450 (#20013) is a 0.5 - 1% non-GMO, clean label enzymatic shelf life extender for exceptional softness for up to 21 days. It is ideal for bread baked on the hearth.

NATADEX™ Natamycin is a naturally occurring antifungal agent produced during fermentation by the bacterium "Streptomyces natalensis" and blended with glucose. It is used to effectively eliminate the risk of yeast and mold in bakery products.

Probake®PP potassium propionate is supplied as a non-dusty and easy soluble agglomerate.

DV® OV is made with organic vinegar. It is the organic version of the original and most consistent buffered dry vinegar on the market that is ideal for use in a variety of food matrices. This product is clean-label and naturally-derived from vinegar.Our DV® (Patent U.S. 11,696,587) products are used in meat, poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to:Improve shelf life and reduce food waste.Control yeast and mold growth.Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp.Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Probake® CP calcium propionate is supplied in three grades: 1. A low dust and easy soluble granular grade

NatureIn® VK is our potassium-based liquid vinegar designed for products where low sodium is desired while maintaining or improving quality, safety, and shelf life. This product is clean-label and naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

Viva Fresco™ Optima 350 (#20060) is a 0.25 - 1% non-GMO, clean label enzymatic shelf life extender for exceptional softness up to 21 days. It is ideal for soft buns and pan bread.

NatureIn® V OV is made with organic vinegar. It is the organic version of the original and most consistent buffered liquid vinegar on the market. This product is clean-label and naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

NatureIn® LV1-IP is the identity-preserved version of our naturally-derived vinegar and lemon juice concentrate combination. It is designed to provide superior antimicrobial and quality-enhancing properties. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.

NatureIn® V is the original and most consistent buffered liquid vinegar on the market. It is a clean-label product naturally-derived from vinegar. Our NatureIn® products allow easy liquid-to-liquid dispersion into brines or marinades through injecting, tumbling, or spraying operations. NatureIn® products can be used in meat and poultry, prepared foods, seafood, bakery, dairy, plant-based foods, and more in order to: Improve shelf life and reduce food waste. Control yeast and mold growth. Inhibit the outgrowth of pathogens, including Listeria monocytogenes and Clostridium spp. Enhance food product quality, including preserving the appearance and accentuating the natural flavors of your food.