Proteria™ CP
Cultured Maltose
Price : ( Click here to check you member price ) Package : 5 kg/canister
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Description

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 maltose with probiotic Propionibacterium freudenreichii, which enables bakeries to meet consumer-friendly label demands, while keeping mold-free during shelf life.

 

Brand

Labelled as

Applications

Key benefits

Dosage

Clean-label 

Proteria® CP

Cultured sugar

Bakery goods

-Bagel

-Baguette

-Ciabatta

-Crisp bread - Rusks

-Flat bread

-Flour tortillas

-Hamburger bun

-Laminated

-Loaf bread

-Local bread

-Panettone

-Pizza

-Pretzels

-Quiches

-Rolls

-Rye bread

-Savoury snacking

-Soft rolls

-Toast bread

• Anti-mold

• Shelf-life extension

• Clean, friendly label 

1.0-2.0%

Yes

*The information contained in this website is based on our own testing analysis and is, to the best of our knowledge, reliable. Users should, however, conduct their own test to determine the suitability of our products for their own specific purposes.

Application
Key Benefits
Regulation