Axit Sorbic Vi Bao was developed to overcome the main limitation of free sorbic acid in fermented bakery products — its inhibitory effect on baker's yeast during proofing. By encapsulating sorbic acid in a fat or wax matrix (typically hydrogenated palm fat or carnauba wax with a melting point of 55–65°C), release is triggered during baking when temperatures exceed the encapsulant melt point.
This allows normal yeast activity during fermentation while delivering full preservative effect in the finished product. This technology also reduces the pungent odor of free sorbic acid during processing. The encapsulated form complies with the same regulatory frameworks as free sorbic acid (E200 under EU Regulation 1333/2008, FDA GRAS, Codex Alimentarius) with the same ADI of 0–25 mg/kg body weight established by JECFA.