The final price will base on our local distribution.
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 to meet consumer-friendly label demands, while keeping mold-free during shelf life.
Proteria® CP is a natural ferment of corn sugar (dextrose) cultured with P. acidipropionici and intended to inhibit mold and rope bacteria in bakery products.
- Inhibits mold and rope bacteria
- Maintains freshness and quality
- Natural, clean label
Propionate acid (w/w)
Lactate, acetic acid, succinic acid(w/w)
Moisture content (w/w)
Aerobic bacteria count (cfu/g)
Yeast and mold(cfu/g)
S. aureus (/g)
White to off-white powder
Proteria®CP is available in 500g/bottle an 20kg/Jerrycan
24 months, stored unopened between 0-20°C in dry conditions, away from direct sunlight and odorous products.
According to regulations (EC) no. 1829/2003. Microorganisms used to produce this product are not genetically modified.
Peanut or its derivatives
Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives