By adding such mold-inhibitor chemicals to breads today’s baked loaves will not go moldy and will remain edible for a longer period of time.
Sodium diacetate and sodium or calcium propionates are used in breads to prevent mold growth and the development of bacteria that may produce a slimy material known as rope.
Calcium propionate is an approved preservative in bread and helps to keep the bread fresh.
By inhibiting the growth of mold and other microorganisms, propionates allow consumers the convenience of keeping soft, fresh bread in the home without having to purchase it every day.
Sodium diacetate is equally effective in the baking industry where its inhibitory powers prevent the growth of bread mold and rope-forming bacteria, such as Bacillus mesentericus, while having little effect in baker’s yeast.
Sorbic acid and its salts may be used in bakery products, cheeses, syrups, and pie fillings to prevent mold growth. Compared with propionates, sorbic acid is notable amongst other things for having a considerably more powerful antimicrobial action, especially against Trichosporon variable, a mold occasionally found on rye bread.
Food additive for bread
