However, preservatives also have a negative side during processing. Such as the corruption of bread, the main cause is mold and yeast, therefore, our anti-corrosion is mainly for mold and yeast. In this way, we must prevent the contamination of fungi, and the fermentation of bread depends on the proliferation of yeast, which creates a contradiction between fermentation and preservation.
Microcapsule technology makes this contradiction easy to solve, and its application in bread has two major advantages:
(1) The effect of fermentation inhibition is small
Yeast is a single-celled organism whose structure is cell wall, cell membrane, cytoplasm, nucleus and inclusions. During the fermentation of the dough, the yeast absorbs the sugar of the dough and releases carbon dioxide gas to expand the dough to form a loose, sponge-like property. Among them, the alcohol and acid substances in the bread fermentation products are one of the bread flavor and taste sources. Therefore, whether the yeast is fermented or not determines the quality of the bread.
Preservatives can act on the cell membrane, causing the outflow of substances in the cells, causing the cells to lose their vitality and the yeast to be "killed". In order to obtain qualified bread, it is generally added to the yeast in the formula or prolong the fermentation time, which affects the production efficiency and increases the production cost.
Microcapsule preservatives are used in bread processing because of the coating of wall materials, effectively separating the direct contact between yeast and preservatives, and saving the vitality of reproduction. Under the same conditions, the size of the bread specific volume can be significantly compared with the fermentation inhibition. Through long-term experiments, the specific volume of bread without preservatives reached 5.86ml / g; after adding Guangyi brand bread preservative (microcapsule preservative), the specific volume of bread is 5.14ml / g; The specific volume of the bread to which the preservative is added is only 4.27 ml/g.
(2) Strengthening anti-corrosion effect
Bread is baked at temperatures above 130 ° C and center temperatures up to 100 ° C. Some preservatives such as sorbic acid and dehydroacetic acid are sublimed and lost at high temperatures due to their own chemical properties, resulting in less residual preservatives in the bread, which ultimately leads to a shortening of the bread preservative period.
The microcapsule preservative has a protective film on the surface. During the baking process, the preservative is slowly released, which reduces the high temperature loss. Therefore, the active ingredients of preservatives remain in the bread to the maximum extent, breaking through the traditional anti-corrosion technology, and the anti-corrosion ability is greatly enhanced.
Our heterocyclic compounds has been developing from 2015 year, it is a relatively new class of compounds in our company. Our heterocyclic compounds conducted by a dedicated research and development teams. The R & D team focused on researching heterocyclic compounds, other products are performed by other technical team. Our goal is to catch up with the industry's professional heterocyclic manufacturer. At present our products are mainly composed of pyridine, pyrimidine, thiazole. In addition to our regular products, we accept any form of customized services, to undertake from grams to tons of production. After receiving inquiry, we will give a quotation within 2 working days with coa specifications,If you have special requirements, please provide details in the mail, we will combine the specific requirements and provide an accurate accounting of the costs of the offer. Under normal circumstances, we have the longest production cycle is not more than 45 days.
Heterocyclic Compounds,Cyclopropanecarboxylic Acid,Benzenedithiol Dihydrochloride
Taizhou Volsen Chemical Co., Ltd. , https://www.volsenchem.com