CLEAN LABEL SOLUTION

Cultured Dextrose

Broad-spectrum antimicrobial protection produced by natural fermentation.

Cultured Dextrose is a food ingredient obtained through the controlled fermentation of dextrose (glucose) in the presence of food-grade microorganisms such as lactic acid bacteria. The organic acids, natural metabolites, and antimicrobial peptides produced during fermentation provide natural antibacterial and preservative functionality—making it an ideal “clean label” alternative.
Also known in industry as “cultured corn sugar”, “fermented dextrose”, and “cultured sugar”.
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How is it produced?

Controlled process: source → culture → fermentation → pasteurization → drying
1
Source: Dextrose is typically derived from corn or wheat (sugarcane may also be used).
2
Fermentation: Fermented with selected cultures under controlled conditions (temperature/pH).
3
Metabolites: Generates organic acids (propionic/acetic/lactic) plus small peptides.
4
Finishing: Pasteurization (removes live cells) followed by evaporation/spray drying—often yielding a powder.

Antimicrobial mechanism

Cultured dextrose functions as a preservative by inhibiting a wide range of unwanted microorganisms (bacteria, yeasts, molds). Its activity is primarily attributed to organic acids produced during fermentation: lowering pH creates unfavorable conditions; at lower pH, acids are more likely to remain undissociated, facilitating membrane penetration and stronger inhibition. Propionic acid is especially effective against molds—making it valuable in bakery products—while small peptides can contribute to broad-spectrum activity.

Advantages vs. synthetic preservatives

  • Clean-label perception: “natural/fermented” positioning aligns with consumer demand.
  • Broad spectrum: supports inhibition of bacteria, yeasts, and molds.
  • Formulation flexibility: can contribute to shelf-life across many matrices.
  • Waste reduction: shelf-life extension may help reduce food waste.
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Technical Specifications (sample)

Parameter Value
Potency (cultured dextrose basis)≥ 50%
Maltodextrin< 50%
Total count< 1000 cfu/g
E. coli< 30 MPN/100g
SalmonellaAbsent in 25g
Lead (Pb)≤ 2 ppm
Arsenic (As)≤ 3 ppm
Mercury (Hg)≤ 1 ppm
pH (1% in aqueous solution)2.00 – 9.00
AppearanceYellow powder
E numberNone
AllergensNone
GMO informationMicroorganisms used are not genetically modified (EC 1829/2003 & 1830/2003)
StorageStore unopened under 20°C, dry, away from sunlight
Expiry date2 years under storage conditions
Note
Specifications are provided as an example. Final performance depends on pH, water activity, hygiene conditions, and target organisms. Challenge studies are recommended to determine optimal use levels.