A Green Alternative to Chemical Preservatives
Natural, Safe, and Free from Synthetic Additives
What is Cultured Sugar?
Cultured Sugar is a label-friendly, natural food ingredient made from corn, food-grade glucose, and yeast extract. It is produced through edible fungal fermentation, resulting in a unique flavor profile.
✅Not intended for direct consumption but designed for use in food processing.
Available in two forms: Cultured Sugar Powder (solid) and Cultured Sugar (liquid).
What Can Cultured Sugar Replace?
✅ Preservatives
✅ Flavor enhancers
Advantages of Replacement
♦ Natural & Healthy
Derived from natural corn fermentation, cultured sugar contains no synthetic additives, meeting consumer demand for clean-label and health-oriented foods.
♦ Wide Applications
A versatile clean-label preservative solution, widely used in processed meat, bakery, seafood, pickles, sauces, dips, condiments, and ready-to-eat foods.
Key Functions in the Food Industry
♦ Preservation & Shelf Life Extension
Effectively inhibits harmful bacteria, replacing chemical preservatives and aligning with the global trend toward clean-label and healthy products.
♦ Flavor Enhancement
Fermentation produces alcohols, esters, and amino acid derivatives, which contribute distinctive aroma and taste.
♦ Nutritional Enrichment
Secondary metabolites such as vitamins and short-chain fatty acids can improve the nutritional profile of foods.
Antimicrobial Mechanisms of Microbial Fermentation
During fermentation, microorganisms produce organic acids and secondary metabolites that suppress pathogens through multiple mechanisms:
♦ Lowering pH
Accumulated organic acids create an acidic environment unfavorable for pathogenic growth.
♦ Nutrient Competition
Beneficial microbes consume carbon, nitrogen, and energy sources, depriving pathogens of essential nutrients.
♦ Cell Membrane Disruption
Certain acids and metabolites penetrate and damage bacterial membranes, causing leakage and cell death.
♦ Osmotic Pressure Imbalance
Acidic conditions alter intracellular osmotic balance, disrupting bacterial physiology and inhibiting growth.
♦ Inhibition of Macromolecule Synthesis & Host Defense Induction
Fermentation metabolites interfere with bacterial DNA and protein synthesis, while also stimulating the host to produce antimicrobial peptides for enhanced protection.
Conclusion
The biopreservative effect of microbial fermentation is the result of multiple synergistic mechanisms. It not only suppresses pathogens through acidification and disruption of bacterial physiology but also enriches foods with unique flavors and nutritional compounds. This makes cultured sugar a safe, functional, and sustainable alternative to chemical preservatives.
Free
sample
