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 dextrose cultured with Propionibacterium acidipropionici and is mainly used to inhibit mold in bakery.

 
 

KEY BENEFITS

 

• Inhibits mold and rope bacteria

• Maintains freshness and quality

• Natural, clean label

 
 

 

APPLICATION AREAS

 

Bakery such as such as pan bread, sourdough, rye, buns and rolls, tortillas, Sugar-rich breads, and pizza crust

 

 

Directions for Use

 

The recommended dosage is range of 2-5 g/kg of final product (w/w). Exact dosage depends on the nature of the product for which it is intended.

 

The method of applying Proteria® CP depends on the application for which it is used. Please contact us for specific information.

 

 

Composition

 

Calcium propionate (w/w)

> 50%

 

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

> 20%

 

Loss on drying (w/w)

< 8%

 

 

Heavy metal SPECIFICATIONS

 

Total heavy metal (mg/kg)               

10

 

Lead (mg/kg)

1

 

Arsenic (mg/kg)

1

 

Mercury(mg/kg)

0

 

 

PHYSICAL / CHEMICAL SPECIFICATIONS

 

Appearance       

Yellowish-white powder

 

pH

7-9

 

 

Microbiological specifications

 

Aerobic Plate Count (cfu/g)

<1,500

 

Yeast & Molds (/g)

<10

 

Staph. Aureus (25g)

Absent

 

Coliform (/g)

Absent

 

E. Coli (/25g)

Absent

 

Salmonella (/375g)

Absent

 

 

NUTRITIONAL DATA

 

Approximate values for Nutrition labelling per 100g.

 

Contribution to energy level is insignificant at recommended usage levels.

 

 

Energy

186.4 KJ/100g

 

Protein

7.36 g/100g

 

Carbohydrate

53,2 g/100g

 

Fat

0.6 g/100g

 

Sodium

328 mg/100g

 

Potassium

2,030 mg/100g

 

Iron

1.4 mg/100g

 

Calcium

1,550 mg/100g

 

Vitamin A

0

 

Vitamin C

0

 

Vitamin D

0

 

Ash

46.1 g/100g

 

 

STORAGE

 

Conditions:

Storage unopened below 20°C in dry conditions, away from direct sunlight. When opened, store at approx. 20°C in original container.

 

Shelf life:

Shelf life is 24 months when stored according to recommendations.

 
 

 

Packaging

 

Proteria® CP is available in 15 kg / bucket. Packaging is available in other quantities.

 

Inner plastic bag materials comply with Regulation (EU) No 10/2011.

 

 

ALLERGEN STATUS

 

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

 

 

GMO Status

 

According to regulations Ec No. 1829/2003 and 1830/2003.

 

Microorganisms used for the production of this product are not genetically modified.

 

 

Gluten status

 

According to regulations (EC) No. 41/2009. All materials for this production of this product are gluten free.

 

 

Certificate status

 

The product is certified by KOSHER, HALAL and ISO22000:2005.

 

 

REGULATION STATUS

 

Proteria® CP is Dextrose cultured with Propionibacterium freudenreichii subsp. shermanii  which  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.

 

The regulations governing the use of Proteria® CP vary considerably in the countries in which it is currently approved. Advice regarding the legal status of this product is available on request.

 

Applications

Dosage (w/w)

Bakery

Pan bread

2-5 g/kg

Buns and rolls

2-5 g/kg

Pizza crust

2-5 g/kg

Tortillas

2-5 g/kg

Sourdough

2-5 g/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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