Cultured Dextrose 
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.
