Natural Preservative via Fermentation of sugar using food-grade microbes

Sugiva is Cultured Sugar (cane or milk sugar).

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

Cultured sugar (Sugiva) is developed to work in bakeries, dairies and beverages.

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
Dairy 0.3% – 0.5%
Baking 0.3% – 0.5%
Beverages 0.3% – 0.5%

% of powder based on total weight