Cultured sugar, also known as cultured dextrose or fermented dextrose, is a food ingredient used primarily as a natural preservative and shelf life extender. It is made by fermenting glucose (corn sugar) with specific bacteria, producing a mixture of organic acids and other metabolites that inhibit the growth of mold and bacteria. This allows foods to retain their freshness and quality longer.
Benefits and Uses:
1. Shelf Life Extension: It helps inhibit the growth of toxins and bacteria, extending the shelf life of a variety of foods.
2. Natural Preservative: Cultured glucose is often used as a “natural” alternative to synthetic preservatives such as sorbates and benzoates.
3. Flavor Enhancement: It can also affect the overall flavor of food.
4. Clean Label: It allows food manufacturers to use “cultured sugar” or “fermented glucose” on ingredient labels to appeal to consumers seeking natural and minimally processed foods.
Common Applications:
Baked goods (bread, tortillas, etc.).
Dairy products (cheese, yogurt, etc.).
Salad dressings and sauces.
Meat and meat alternatives.
Condiments and dips.
Pet food.
Important Notes:
1. While generally recognized as safe, it is important to check the allergen information on the specific product label, as some cultured glucose may be derived from wheat.
2. Regulations on the use of cultured sugar vary from country to country.
Is it vegetarian?
While the bacteria used is derived from dairy, the final product itself is not necessarily dairy. Cultured sugar is often considered vegan, but it is always a good idea to check the specific product and its ingredients, especially if you have a dairy allergy or follow a vegan diet. Some manufacturers may use other sugar sources for fermentation, such as corn or cane sugar.
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