Proteria® CP
Cultured dextrose
Price : 250.00 EUR ( Click here to check you member price ) Package : 20 kg/Jerrycan
Add to cart   
Description

Although baked goods are processed under high temperatures, molds and spores may still grow during the shelf life, resulting in quality defects such as the appearance of visible mycelia, rancid taste, off-color and nutrition loss. Traditionally, propionic acid and its salts are used as preservatives to extend the shelf life of baked goods. Increasingly, consumer choices are influenced by the product ingredients, with consumers opting for ingredients they can trust. Labeling has become a key issue and they opt for ‘consumer-friendly’ clean labels.

 

Proteria® CP is natural metabolites produced by fermenting dextrose with probiotic Propionibacterium freudenreichii, which enables bakeries and culinary to meet consumer-friendly label demands, while keeping mold-free during shelf life.

Application

Ingredients

Applications

Shelf life issues

Dosage

Proteria™ CP

Bread

Pan bread

Anti-mold and rope bacteria

2-5g/kg

Buns and rolls

Anti-mold

2-5g/kg

Pizza crust

Anti-mold

2-5g/kg

Tortillas

Anti-mold

2-5g/kg

Sourdough

Anti-mold

2-5g/kg

Key Benefits

- Inhibits mold and rope bacteria

- Maintains freshness and quality

- Natural, clean label

Regulation

Following GRAS Notice No. GRN 000128, Dextrose cultured with Propionibacterium freudenreichii subsp. shermanii is GRAS  for  use as an antimicrobial agent in cheeses, sauces, salad dressings, sausages, soups, deli salads, salsas, pasta, tortillas, muffins, cereal bars, sour cream, yogurt, and hash brown potatoes at a maximum level of 2 percent (weight/weight) in the finished product.