Cultured Dextrose Concentrate

Product Description:
Cultured Dextrose Concentrate  is a pasteurized product that is produced from food grade bacterial cultures grown on and standardized with Kosher sweet whey. Its natural organic acid content may delay the growth of molds in a variety of foods. It is a water dispersible cream colored free-flowing powder with clean dairy flavor.

Applications:
Cultured Dextrose Concentrate  can be used in sausage, jerky, salad dressings, cheeses, sauces, baked goods, confections, high moisture food and other similar applications.

Usage Level:
Suggested usage level is between 0.2 – 0.7% of the weight of food product. Usage level depends on initial microbial load, pH, moisture content, heat treatment and the food product. A typical formulation for beef jerky was produced with and without Cultured Dextrose Concentrate.  The level of Cultured Dextrose Concentrate tested was 0.4% based on the meat weight of the formulation. There was no noticeable difference in taste between jerky with and without Cultured Dextrose Concentrate.  The control jerky grew mold after 1 month.  After 4 months, the beef jerky with Cultured Dextrose Concentrate still had no mold growth. 



This product was added to our catalog on Saturday 08 July, 2006.

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