Proteria® CP

Cultured dextrose

Model NO.: 0601
  • Introduction
  • Features
  • Applications
  • Regulations

Although baked goods are processed under high temperatures, mold and spores may still grow during the shelf life, the result will cause 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 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.

Description

Proteria® CP is a natural ferment of corn sugar (dextrose) cultured with P. acidipropionici and intended to inhibit mold and rope bacteria in bakery and culinary products.

Key benefits

- Inhibits mold and rope bacteria

- Maintains freshness and quality

- Natural, clean label

Composition

Calcium propionate (w/w)

>60%

Lactate, acetic acid, succinic acid(w/w)

<30%

Moisture content (w/w)

<8%

Heavy metals

Total heavy metal (mg/kg)

10

Lead (mg/kg)

<1

Arsenic (mg/kg)

<1

Mercury (mg/kg)

<1

Microbiological specification

Aerobic bacteria count (cfu/g)

1,500

Yeast and mold (cfu/g)

<10

Staph. aureus (/25g)

Absent

Salmonella (/375g)

Absent

Physical/Chemical specifications

Appearance

Yellowish-white powder

pH value

7-9

Packaging

Proteria® CP is available in 20kg/Jerrycan

Storage conditions

24 months, stored unopened between 0-20°C in dry conditions, away from direct sunlight and odorous products.

GMO-status

According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.

Allergens

Components

Y/N

 Peanut or its derivatives

N

 Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives

N

 Sesame or its derivatives

N

 Eggs or its derivatives

N

 Fish or its derivatives

N

 Crustaceans and shellfish or their derivative

N

 Soy or its derivatives

N

 Wheat, triticale or their derivatives

N

 Mustard or its derivatives

N

 Milk or its derivatives (e.g. Lactose)

N

 Sulphites

N

Ingredients

Applications

Shelf life issues

Dosage

Proteria™ CP

Bread

Pan bread

Anti-mold and rope bacteria

3-5g/kg

Buns and rolls

Anti-mold

3-5g/kg

Pizza crust

Anti-mold

3-5g/kg

Tortillas

Anti-mold

3-5g/kg

Sourdough

Anti-mold

3-5g/kg

APPLICATION AREAS

Select typical case studies

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.

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