Natural Preservative via Fermentation of dextrose using food-grade microbes

Dexiva is Cultured Dextrose made from corn glucose.

Prepared by the fermentation of dextrose with live bacteria Propionibacterium freudenreichii and Lactococcus lactis. Fermentation produces organic acids like propionic acid, acetic acid and lactic acid. These acids LOWER the pH and create a natural preservative effect.

Cultured dextrose (Dexiva) is developed to work in the meat and delicatessen / ready-to-eat meal industry.

Benefits of Cultured Ingredients:

  • NATURAL & CLEAN LABEL
    Consumer-friendly helping to avoid artificial preservatives
  • TARGETED INHIBITION
    Effective on gram-positive bacteria and molds
  • RELIABLE & VERSATILE
    Suitable in bakeries, dairies and beverages
  • MILD FLAVOUR ENHANCEMENT
    Contributes mild, elevated flavour enrichment
  • COST-EFFECTIVE
    Lower quantities required to % of total weight

Dosage

Food Category Recommended Dosage
Meat 0.5% – 1.0%
Sauces 0.3% – 0.5%
Plant-Based 0.3% – 0.5%

% of powder based on total weight