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.Â