Cultured dextrose
Description
Ingredient produced by controlled fermentation of dextrose (glucose, typically from corn starch) with selected cultures (e.g., Lactococcus, Propionibacterium).
Fermentation yields organic acids and peptides that provide clean-label preservation (inhibition of molds/yeasts and some spoilage bacteria).
Appearance: white to off-white powder or granules; slightly tangy aroma/taste.
Caloric value (per 100 g)
~280–380 kcal/100 g (varies with residual sugars and organic acid salts).
At use levels (typically 0.1–1.0%) the energy contribution is modest.
Key constituents
Organic acids: primarily lactic, acetic, propionic (ratios depend on strain/process).
Peptides and low-pH metabolites with anti-mold effect.
Residual sugars (dextrose) and salts of organic acids; low moisture.
Typical markers: titratable acidity (as lactic/propionic), pH in aqueous solution, moisture, particle size.
Production process
Dextrose wort preparation → inoculation with selected cultures → fermentation at controlled T/pH → termination at target acidity → concentration/drying (e.g., spray-dry) → sieving → barrier packaging under GMP/HACCP.
Possible standardization of acidity/moisture; permitted anti-caking agents may be used.
Sensory and technological properties
Acts as a natural preservative: slows molds/yeasts and some bacteria; activity is pH- and dose-dependent.
Contributes a light tang and roundness; in bakery can extend shelf-life against mold.
Water-dispersible; compatible with salt, spices, proteins, and starches.
Food uses
Bakery (bread, sweet goods, tortillas), dairy (fresh cheeses, creams), sauces/dips, ready-to-eat meats and ready meals, acidified beverages.
Typical inclusion: 0.1–0.6% in bakery; 0.2–1.0% in sauces/dairy/meats. Confirm via pilot trials.
Labeling: “cultured dextrose” (clean-label positioning).
Nutrition and health
Low nutritional impact at use levels; primary role is technological (preservation).
Avoid unauthorized health claims.
Usually suitable for gluten-free systems if the dextrose source is gluten-free; verify per supply chain.
Lipid profile
Fat negligible; SFA, MUFA, PUFA only in traces with no meaningful impact at use levels.
Quality and specifications (typical topics)
Moisture, particle size, pH (1–10% solution), titratable acidity (as lactic/propionic), ash.
Microbiology: low counts, pathogen-free consistent with acidity/drying.
Metals/pesticides within limits; verify raw-material authenticity (dextrose origin).
Storage and shelf-life
Store cool and dry in moisture-barrier packs; keep tightly closed.
Prone to caking at high RH; use desiccants if needed.
Typical shelf-life 12–24 months when in spec (FIFO).
Allergens and safety
No major EU allergens intrinsically; check for traces from fermentation substrates and facility.
Produced under GMP/HACCP with CCP for hygiene, drying, and packing.
Generally GRAS for intended uses.
INCI functions in cosmetics
Uncommon; may appear as Fermented Dextrose for mild conditioning or pH-adjusting roles in limited-dose products.
Troubleshooting
Too tangy taste: lower dosage or buffer the formulation.
Insufficient anti-mold efficacy: verify matrix pH, aw, dosage, and dispersion; consider synergy with salt/acid.
Caking: upgrade barrier and storage (lower RH, moderate temperature).
Sustainability and supply chain
Fermentation on a renewable carbohydrate base; manage process effluents toward BOD/COD targets.
Recyclable packaging; supplier traceability; non-GMO dextrose sources available where required.
Conclusion
Cultured dextrose is an effective, clean-label preservation aid that extends shelf-life by suppressing molds/yeasts with limited sensory impact. Success depends on pH, aw, dose, and thorough distribution within the food matrix.
Mini-glossary
pH — Measure of acidity/alkalinity; antimicrobial efficacy increases at lower pH.
aw — Water activity: lower aw improves microbial stability.
SFA — Saturated fatty acids: excessive intake can raise LDL; present only in traces here.
MUFA — Monounsaturated fatty acids (e.g., oleic): generally neutral/favorable; trace here.
PUFA — Polyunsaturated fatty acids (n-6/n-3): beneficial when balanced; trace here.
GRAS — Generally recognized as safe: U.S. regulatory status for ingredients safe under intended conditions of use.
GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene and preventive-safety frameworks with defined CCP.
BOD/COD — Biochemical/Chemical Oxygen Demand: indicators of wastewater organic load from fermentation.
FIFO — First in, first out: inventory rotation using older lots first.
