Cultured Dextrose is a fermentation-derived food ingredient produced by culturing dextrose with food-grade microorganisms, and drying the resulting ferment. The process creates a complex of naturally occurring organic acids and antimicrobial metabolites, which help inhibit mould, yeast and select spoilage bacteria in finished foods. It Is a clean label alternative to traditional chemical preservatives.
Product Benefits:
• Clean label
• Inhibits mould yeast and rope spoilage bacteria.
• Helps replace sorbates, benzoates and propionates.
• Minimal impact on flavour and texture.
Product Applications:
• Bakery
• Dairy & dairy alternatives
• Sauces, dressings & condiments
• Ready-to-eat & cooked foods.
• Bars and snack applications.
