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- Introduction
- Applications
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.
Proteria® CP - Effective molds inhibitor for
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Applications |
Dosage |
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Bakery |
Buns and rolls |
2-5 g/kg |
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Pan bread |
2-5 g/kg |
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Pizza crust |
2-5 g/kg |
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Sourdough |
2-5 g/kg |
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Tortillas |
2-5 g/kg |
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APPLICATION AREAS
Select typical case studies
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Description |
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Proteria® CP is a natural ferment of dextrose cultured with Propionibacterium acidipropionici and is mainly used to inhibit mold in bakery. |
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KEY BENEFITS |
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• Inhibits mold and rope bacteria • Maintains freshness and quality • Natural, clean label |
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APPLICATION AREAS |
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Bakery such as such as pan bread, sourdough, rye, buns and rolls, tortillas, Sugar-rich breads, and pizza crust |
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Directions for Use |
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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. |
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Composition |
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Calcium propionate (w/w) |
> 50% |
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Other organic acid (Lactate, acetic acid, succinic acid) (w/w) |
> 20% |
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Loss on drying (w/w) |
< 8% |
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Heavy metal SPECIFICATIONS |
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Total heavy metal (mg/kg) |
≤ 10 |
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Lead (mg/kg) |
≤ 1 |
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Arsenic (mg/kg) |
≤ 1 |
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Mercury(mg/kg) |
0 |
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PHYSICAL / CHEMICAL SPECIFICATIONS |
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Appearance |
Yellowish-white powder |
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pH |
7-9 |
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Microbiological specifications |
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Aerobic Plate Count (cfu/g) |
<1,500 |
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Yeast & Molds (/g) |
<10 |
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Staph. Aureus (25g) |
Absent |
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Coliform (/g) |
Absent |
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E. Coli (/25g) |
Absent |
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Salmonella (/375g) |
Absent |
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NUTRITIONAL DATA |
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Approximate values for Nutrition labelling per 100g. Contribution to energy level is insignificant at recommended usage levels. |
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Energy |
186.4 KJ/100g |
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Protein |
7.36 g/100g |
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Carbohydrate |
53,2 g/100g |
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Fat |
0.6 g/100g |
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Sodium |
328 mg/100g |
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Potassium |
2,030 mg/100g |
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Iron |
1.4 mg/100g |
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Calcium |
1,550 mg/100g |
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Vitamin A |
0 |
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Vitamin C |
0 |
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Vitamin D |
0 |
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Ash |
46.1 g/100g |
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STORAGE |
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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. |
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Packaging |
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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. |
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ALLERGEN STATUS |
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Components |
Y/N |
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Peanut or its derivatives |
N |
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Tree nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
N |
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Sesame or its derivatives |
N |
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Eggs or its derivatives |
N |
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Fish or its derivatives |
N |
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Crustaceans and shellfish or their derivative |
N |
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Soy or its derivatives |
N |
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Wheat, triticale or their derivatives |
N |
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Mustard or its derivatives |
N |
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Milk or its derivatives (e.g. Lactose) |
N |
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Sulphites |
N |
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GMO Status |
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According to regulations Ec No. 1829/2003 and 1830/2003. Microorganisms used for the production of this product are not genetically modified. |
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Gluten status |
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According to regulations (EC) No. 41/2009. All materials for this production of this product are gluten free. |
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Certificate status |
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The product is certified by KOSHER, HALAL and ISO22000:2005. |
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REGULATION STATUS |
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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. |
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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.
