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.

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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