Proteria® CP

Cultured dextrose

Model NO.: 0601
  • Introduction
  • Features
  • Applications
  • Regulations

Although baked goods are processed under high temperatures, mold and spores may still grow during the shelf life, the result will cause rancid taste, off-color and nutrition loss. Traditionally, propionic acid and its salts are used as preservatives to extend the shelf life of baked goods. Increasingly, consumer choices are influenced by product ingredients, with consumers opting for ingredients they can trust. Labeling has become a key issue and they opt for consumer-friendly clean labels.

 Proteria® CP is natural metabolites produced by fermenting dextrose with probiotic Propionibacterium freudenreichii, which enables bakeries to meet consumer-friendly label demands, while keeping mold-free during shelf life.

Ingredients

Applications

Diagnosis

Dosage

Proteria™ CP

Bread

Bread

Mold and rope bacteria

0.5g/kg

Cheese

Processed cheese

0.5-1.0g/kg

APPLICATION AREAS

Select typical case studies
PRODUCT RANGE
Befresh™ Protective culture
Mushria™ Mushroom extracts
Planteria™ Fruit extracts
Duckweeria™ Duckweed extracts
Antipack™ Antifungal biofilm
Amylax™ Anti-staling enzymes
Koatilm™ Fresh-keeping coating
White Fiber™ Moisturizer
Support
Download Files

RELATED PRODUCTS