CULTURED DEXTROSE
Cultured Dextrose is a natural shelf life extender produced via a unique controlled fermentation of dextrose (sugar) with Propionibacterium freudenreichii. This bacterium is best known for its role in the creation of Swiss Cheese. Propionibacteria are commonly found in milk and dairy products and has a long history of safe use in food.
Cultured Dextrose is an all natural off-white powder containing short-chain organic acids and other natural fermentation-derived metabolites that can extend the shelf life and enhance the flavor profile in a variety of applications.
Cultured Dextrose has been used to extend shelf life in baked goods, cheeses, meats, salad dressings, condiments, dips, spreads, meats and more. By preventing the growth of unwanted bacteria, yeasts and molds, Cultured Dextrose can replace chemical preservatives like sorbates and benzoates for a clean label alternative.
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Cultured Dextrose
Our Most Popular Cultured Dextrose Product
Label Cultured Dextrose
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria
Cultured Dextrose pH+
For Products with Higher pH Ranges
Label Cultured Dextrose
pH Range Performs best in pH <7.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria
Cultured Dextrose Gluten Free
For Certified Gluten Free Products
Label Cultured Dextrose
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative Bacteria
Cultured Dextrose Total
Same Cultured Dextrose Label, Inhibits a Wider Range of Microbes
Label Cultured Dextrose
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative and Gram Positive Bacteria
Nisin + Cultured Dextrose blend
Inhibits a Wider Range of Microorganisms
Label Cultured Dextrose, Nisin
pH Range Performs best in pH <6.0
Inhibits Mold, Some Yeast, Some Gram Negative and Gram Positive Bacteria