Introduction

Antimo® is an efficient inhibitor of mold and rope development, which extends the shelf life of foodstuffs.   Propionic acid is produced naturally during the fermentation of some cheeses such as Swiss cheese, in concentrations as high as 1%, thus inhibiting the growth of molds. Using lactose from milk as an energy source, the microorganisms produce carbon dioxide and propionic acid. Carbon dioxide makes the holes by expanding into bubbles of gas, and propionic acid helps produce Swiss cheese's characteristic flavor.   Antimicrobial action of Antimo® salts is directed to molds and rope bacteria, with almost no effect on baker's yeast (saccharomyces cerevisiae), thus making them an ideal choice for products that use commercial yeast as an ingredient. Propionic acid and its salts, sodium and calcium propionates, are approved in the United States as GRAS (Generally Recognized As Safe) substances for food use.

 

Uses

Antimo® is especially recommended for: sliced loaf bread, bran bread, rye bread, hot-dog bread, hamburger buns, rolls, panettone, pre-cooked pizza, frozen pizzas, turnover dough, puddings, cakes, sponge cakes, creams and any kind of bread product to be sold in packages. The sodium form is more soluble in water than the calcium salt. Sodium propionate is recommended in baked products that use baking powder and baking soda instead of yeast as the leavening agent, because the presence of calcium ions (if you were to use calcium propionate) disrupts the leavening process. Calcium propionate is preferred in baked foods that use yeast, such as breads and rolls, because the nutritional value is increased by the added calcium.

 

Storage

Store in cool and dry place.