Technical / White Paper
Controlling pH with encapsulated malic acid in cakes
A technical paper demonstrating the effectiveness of encapsulated malic acid when used to balance the pH of a cake batter.
It determines the positive effects on the volume of the baked product and the amount of gas lost during batter mixing and resting.
It also looks at the effect on shelf life when used with potassium sorbate and shows how encapsulated malic acid gets great results when used to control the pH in cakes.
