Cultured dextrose

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Cultured dextrose is a food additive used to inhibit the growth of undesirable bacteria and mold in food. Often used in place of benzoates and sorbates, it is considered by some consumers to be a more "natural" ingredient, because it is prepared by the fermentation of milk or sugar powders by the supposedly probiotic bacteria Propionibacterium freudenreichii and Lactococcus lactis, both of which are extensively used in the production of cheese and other dairy products.[1]

Cultured dextrose consists of an undefined mixture of fermentation metabolites, including butyric, propionic and lactic acids and small peptides. As sold, it is an off-white powder.[2] [3]

Cultured dextrose is marketed under the tradename MicroGARD® by Danisco, a unit of DuPont, and is used in a range of foods including dairy products, salad dressings, and baked goods.[1]

References[edit]

  1. ^ a b L. McIntyre et al., in Novel Technologies in Food Science (Springer, 2012), p. 193
  2. ^ Mark Mayweather, "What is Cultured Dextrose", Livestrong.com, 2011
  3. ^ Byungjin Min, Antimicrobial Powders and Bio-based Films (UMI Microform, 2008) p. 33

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