Cultured Dextrose (Clean-Label Antimicrobial)

Product Overview

A premium, clean-label antimicrobial derived from the controlled fermentation of dextrose with Propionibacterium freudenreichii, then spray-dried into a high-purity, water-soluble powder. The final ingredient concentrates a profile of organic-acid salts and peptides that deliver broad-spectrum protection while keeping finished-food sensory quality intact.


Clean-Label Positioning

  • Label-friendly: declare simply as "Cultured Dextrose" or "Natural Flavoring" — no E-numbers, no synthetic names on your pack
  • Broad-spectrum, nature-derived: acts on spoilage organisms (mold, yeast) and pathogens alike
  • Regulatory standing: GRAS under FDA 21 CFR, EU-compliant with Regulation (EC) No 1333/2008
  • Beyond clean: Non-GMO, free from major allergens, and certified KOSHER & HALAL — fits clean-label, plant-based and religious-certification programs

Why It's Different — Beyond Standard Cultured Sugar

Standard cultured sugars mainly handle mold. This cultured dextrose goes further: it also suppresses Gram-positive bacteria (including Listeria monocytogenes) and rope-forming bacteria, making it a dual-action guard for spoilage and pathogen control rather than a single-purpose antifungal.

Key Benefits

  • Broad-spectrum efficacy: dual-action control of spoilage (mold/yeast) and pathogens
  • Pathogen control: notably effective against Listeria and Bacillus species in meat and dairy
  • Shelf-life extension: delays microbial growth and oxidation to keep products fresher longer
  • Sensory neutral: buffered pH avoids the acidic off-flavors common with traditional preservatives

Application Areas

Category Examples (what it inhibits)
Bakery Sliced breads, tortillas, cakes, muffins, pizza crusts (mold & rope)
Meat & Poultry Cured meats, sausages, deli salads, chilled ready-to-eat meals (Listeria)
Dairy & Plant-Based Cottage cheese, sour cream, yogurt, dips, spreads, cheese analogues
Sauces & Dressings Mayonnaise, salad dressings, hummus, soups


Directions for Use

Water-soluble powder — add directly to dry ingredients or dissolve in the aqueous phase of the formulation.
Category Recommended dosage (w/w)
Bakery 0.3% – 1.0%
Meat & Savory 0.5% – 1.5%
Dairy 0.2% – 0.8%
*Dosage depends on initial microbial load, pH, water activity and target shelf life.

Composition & Specification

  • Ingredient: Cultured dextrose; total organic acids 60–70%
  • Appearance: white to off-white, free-flowing powder; mild characteristic fermentation odor
  • pH (10% solution) : 6.0–9.0; Moisture: ≤ 6.0%; Solubility: water-soluble
  • Heavy metals (as Pb) : ≤ 10 mg/kg; Arsenic: ≤ 1 mg/kg; Lead: ≤ 1 mg/kg
  • Microbial: TPC < 5,000 CFU/g; yeast & mold < 100 CFU/g; coliforms < 10 CFU/g; E. coli / Salmonella / S. aureus / L. monocytogenes — absent in 25 g

Nutritional (typical per 100 g)

Energy 280–320 kcal; carbohydrate 60–70 g; protein < 2.0 g; fat < 1.0 g.

Storage & Packaging

  • Shelf life 24 months from manufacture (unopened)
  • Store cool & dry (< 25 °C), away from direct sunlight; hygroscopic — keep sealed
  • 20 kg or 25 kg multi-walled paper bags with PE liner; custom sizes on request