Panosorb® Sorbic Acid is a food additive that allows for reduced quantities of yeast and/or fermentation time since it does not inhibit yeast growth like other sorbic acid does. In addition to keeping the amount of baker's yeast manageable, Panosorb® Sorbic Acid has a neutral taste, so it does not impact the final product's flavor.

Panosorb® Sorbic Acid is two to three times more effective against spoilage than calcium propionate without increasing the pH, improving baked goods' shelf life. When compared to propionates, it provides other advantages as well. It prompts virtually no adverse reaction after ingestion and is metabolized in the body as a fatty acid.

Due to reducing the amount of yeast needed and eliminating the need for encapsulated preservatives, Panosorb® Sorbic Acid is a more cost-effective bread preservative option.