Encapsulated Citric Acid for Tortilla: Enhancing Quality and Shelf Life
Encapsulated citric acid offers several advantages over conventional citric acid, making it an excellent choice for tortilla manufacturers. Some key benefits include:
Controlled release: The encapsulation process allows for slow and controlled release of citric acid, ensuring optimal distribution throughout the tortilla dough. This controlled release enhances flavor consistency and provides a longer-lasting freshness.