Proteria® CP
Cultured dextrose
Price : 70.00 EUR ( Click here to check you member price ) Package : 5 kg/Jerrycan
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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 dextrose with probiotic Propionibacterium freudenreichii, which enables bakeries to meet consumer-friendly label demands, while keeping mold-free during shelf life.

Application

Ingredients

Applications

Shelf life issues

Dosage

Proteria™ CP

Bread

Pan bread

Anti-mold and rope bacteria

0.3-0.5g/kg

Buns and rolls

Anti-mold

0.3-0.5g/kg

Pizza crust

Anti-mold

0.3-0.5g/kg

Tortillas

Anti-mold

0.3-0.5g/kg

Sourdough

Anti-mold

0.3-0.5g/kg

 

Key Benefits

- Inhibits mold and rope bacteria

- Maintains freshness and quality

- Natural, clean label

Regulation

Proteria® CP is approved by FDA intended to use as antimicrobial in bakery and cheese.