Which preservative might be chosen for stabilizing a soft, commercially baked pastry against mold?
Answer
Potassium sorbate
The choice of preservative often depends directly on the food's chemical profile and the likely contaminants present. For soft, commercially baked pastries, which tend to be moisture-rich and possess near-neutral pH conditions, molds represent a significant spoilage risk. Potassium sorbate is cited as the widely used mold and yeast inhibitor whose utility is particularly relevant in combating the fuzzy, visible spoilage common on items like bread and cheese. In contrast, sodium benzoate is better suited for highly acidic environments, and BHT targets chemical rancidity rather than microbial mold growth in baked goods.
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