The acid is released during pressing and cooking stages allowing a progressive acidification, compared to the non-encapsulated citric acid. Therefore, it increases the tortilla’s shelf life.
It allows to obtain more flexible wraps, improving the thickness, the opacity and avoiding the adherence between them.
The encapsulation of the citric acid avoids its early interaction with the leavening agent during the kneading process, which leads to a reduction of its necessary amount.
Special particle size for a better distribution of the active ingredient in the wrap.