RAW MATERIAL: Water, corn, edible glucose
COLOR: White
FORM: Powder with a gentle fermented flavor
PACKAGING: 15 kg drum
RECOMMENDED DOSAGE: 3‰-7‰(the actual amount depends on the actual situation.)
USAGE: Add it or its aqueous solution directly to food ingredients.
SHELF LIFE: 15 months, be stored in cool and dry place, sealed preservation.
APPLICATION: It widely used in various cooked meat products, vegetable protein products, bread, toast and other baked goods, salad dressings.
Thanks so much for your inquiry,we will provide you professional consultation and customized service.
Cultured sugar powder APL uses corn, edible glucose and water as the main raw materials. It is resistant to high temperature, has low volatility and contains fermented propionic acid. It is suitable for foods that require increased flavor. It can enhance flavor, keep freshness, control the total number of colonies, and extend shelf life.
(1)Clean label
It meets consumers' demand for natural products without artificial preservatives, and it is particularly competitive in the European and American markets.
(2)Multifunctionality
It has multiple functions such as preservation, flavor enhancement and texture improvement.
(3) Environmental Protection
It is naturally derived, biodegradable and environmentally friendly.
(4) Regulatory Compliance
It has been approved for use in food processing worldwide and complies with the regulations of the US FDA and the EU EFSA.
A large number of organic acids are produced in the process of microbial fermentation. They can reduce the pH of various microbial growth environment systems, inhibit the growth and reproduction of pathogenic bacteria, and jointly realize the role of biological preservative through five mechanisms of action, such as energy competition, destruction of bacterial outer membrane, improvement of intracellular osmotic pressure, inhibition of biological macromolecule synthesis, and induction of host production of antimicrobial peptides.
At the same time, the secondary metabolites produced by microbial fermentation and metabolism have the advantages of improving food taste, enhancing nutrition, and prolonging shelf life.
It can be used in baked products such as bread, cakes and biscuits. Adding 4‰-6‰ will not affect fermentation, but can inhibit the reproduction of Bacillus subtilis during dough fermentation. When the pH is 5.0, the minimum inhibitory mass fraction of APL is 0.01%, and the effect is the best. APL can inhibit the production of aflatoxin and has a good inhibitory effect on Gram-negative rods, molds, and aerobic Bacillus.
It can be used in foods such as steamed bread and rice wrappers, with the added amount being 5‰-7‰.
It can be used in sauces, seasonings and other condiments, with the added amount being 3‰-5‰.
Thanks so much for your inquiry, we promise that we will never disclose or sell your information.
Free
sample
