Determination of minimum – effective concentration impact of encapsulated sorbic acid on the shelf life of bread

Considered advantages and disadvantages of using novel food preservatives in food technology, particularly in bread making. Investigated influence of using market encapsulated sorbic acid onto technological process. Carried of determination of shelf life of the baked bread with encapsulated sorbic acid, in which hydrogenated rapeseed oil was used as shell material for encapsulation. Bread shelf life were determined with using of minimum – effective concentration of encapsulated sorbic acid.