Preserve-it Mold Inhibitor 1 oz.

would this work as vegan in breads?

Will the mold inhibitor extend the life of fresh strawberries or other fruit used as fillings or ingredients in cakes or pies? If so, how would I use it for fresh berries? Thank you.

Would the mold inhibitor work when I clean/prep my apples in a tub of water for longer shelf life?
Wondering if it can get into the apple after I remove the stem for longer shelf life?

And how long does it extend shelf life if all conditions are met with storage, etc.

Would I be able to use this in vegan or dairy free cookies and cakes that I ship? To keep them fresh?

I use a 7 lb bag of fudge mix and then add water and butter. How much of this product would I use to provide longer shelf life stability? Would I need any other product to assist in safely extending shelf life?

LorAnn's Response: Hi, Michele. The Mold Inhibitor is formulated to hinder fermentation. For every 5lbs of total batch, you will add 2 tsp. To prevent the oxidation that causes fat content to become rancid, we recommend our Antioxidant (search item 6065). For the antioxidant, you will add 1 3/4tsp for every 5lbs of butter or oil in your recipe.

Hi! Would this be helpful in extending the shelf life of cream cheese mints (cream cheese, butter or margarine, powdered sugar)? I was also looking at the Natural Antioxidant - would one be better, or should I consider both? Thanks!

LorAnn's Response: Either of the antioxidants will be the best choice for your cream cheese mints since there is a fat content. For every 5lbs of butter or other fat, in your recipe, we recommend adding 1 3/4tsp of the antioxidant. Adding this preservative will help the fat from becoming rancid.