We recently took a look at some of the confusing terms in the food ingredient and manufacturing space.
(If you missed the beginning of our series: Sifting through the Noise, check out the blog HERE)
As we explore shelf-life extension, we will look at cultured dextrose this week.
Cultured Dextrose is a powder often used to replace benzoates and sorbates. It is made up of an undefined mixture of fermentation metabolites, lactic acid, and peptides.
Essentially, it’s a combination of amino acids and organisms used to help the body break down food for energy, growth, reproduction, and maintaining health.
Cultured dextrose is very effective in controlling the physico-chemical, microbiological, and organoleptic properties of food and is great at controlling yeast and mold. Manufacturers of soups, sauces, salads, hummus, dairy products, and beverages often find the application seamless and value the clean label.
In addition to shelf life extension, improved flavor and aesthetic quality often are a result of using a cultured dextrose.
Interested in learning more about cultured dextrose or any of our other clean label products? Contact your JRW Regional Sales Manager today!
Thank you for joining us in this series: Sifting Through the Noise.
If you missed any of the previous posts in this series, click HERE.