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

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

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

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 Gram Positive

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

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

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