Food additive for bread

Food additive are substances added to foods during processing to either help preserve them, improve color or flavor, or make their texture more appealing.

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 

Salt, acids and nitrites

Salt, acids and nitrites
Salt is an excellent microbial inhibitor, mainly due to its suppression of the water activity of the material to which it is added. Its effectiveness is enhanced when the food is also dried or smoked or both. Smoking also imparts a partial preservative effect.

Weak acids, such as sorbic acid, or salt of weak acids, benzoates, propionates, nitrites, certain chelating agents (chemicals that tie up metals and prevent the catalytic action of metals), and other chemical additives are effective preservatives.

Natural spices also have antimicrobial properties. Antibiotics, relatively new antimicrobial agents, have been used as food additives and are still used to preserve animal feeds and human foods in some countries. Their use in human foods is banned in the United States and in some other countries.

Since many antimicrobial agents are generally toxic to humans, their use must be regulated no to exceed established levels beyond which they are hazardous to human health.

Nitrites, proven inhibitors of Clostridium botulinum, and nitrates are added to cured meats, not only to prevent botulism, but also to conserve the desirable color as well as add to the flavor of the products.
Salt, acids and nitrites