Natural Preservative Experimental Data-Henan Weichuang Bio-tech Co., LTD.

Cultured Sugar — The Natural Biopreservative from Microbial Fermentation

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...

New Research on Natural Preservatives: Potassium Cinnamate Shows Promise as a Replacement for Chemical Preservatives – Antimicrobial Mechanism and Safety Confirmed by Authoritative Study

Latest Findings Published in LWT-Food Science and Technology, 2025 Food spoilage and contamination by foodborne pathogens remain major challenges for the global food industry. Currently, the industry widely uses chemical preservatives such as sodium benzoate and potassium sorbate to extend shelf life. However, excessive use of these additives may pose potential risks to human health and the environment, such as metabolic interference and even chronic diseases from long-term overconsumption. Therefore, the search for safe and effective natural preservatives has become a research hotspot. A recent study published in the international journal LWT-Food Science and Technology (Issue 215, 2025) revealed that potassium cinnamate, a natural compound, exhibits excellent antimicrobial activity and biological safety, making it a promising alternative to chemical preservatives in the food industry. The research was jointly conducted by the Key Laboratory of Fermentation Engineering (Ministry of Education) at Hubei University of Technology, the State Key Laboratory of Bioreactor Engineering at East China University of Science and Technology, and other institutions. The team systematically demonstrated the inhibitory effects and mechanisms of potassium cinnamate against common foodborne pathogens. 1. Significant Antimicrobial Activity, Superior to Multiple Chemical Preservatives The study found that the antimicrobial efficacy of potassium cinnamate is comparable...

Clean Label: Simple Ingredients, Natural Preservation

Today, more and more consumers care about what’s in their food. “Clean label” is no longer just an industry term—it’s a major factor when people choose what to buy. It means using simple, recognizable ingredients, avoiding artificial additives like preservatives or colors, and choosing natural or traditionally made ingredients. At its core, clean label is about going back to the basics: food that’s safe, transparent, and easy to understand. A Growing Trend in the Food Industry Clean label is now a major trend around the world. In China, the market reached over 300 billion RMB in 2024. About 72% of consumers check ingredient lists before buying. Terms like “no preservatives,” “non-GMO,” and “naturally fermented” are becoming key selling points. This change is pushing food companies to improve everything—from raw materials to production methods. Natural preservatives and functional ingredients are now in high demand. Weichuang Bio’s Vinegar Powder: A Clean Label Solution Weichuang Bio’s vinegar powder is made from only non-GMO corn, rice, and helpful microbes. Through natural fermentation, it produces organic acids that help fight bacteria. After that, it is spray-dried into powder form—with no chemical preservatives added. Its ingredient label is simple: “fermented vinegar powder.”...

Cultured Sugar —- a “natural” alternative to synthetic preservatives such as sorbates and benzoates

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...

Natural Preservative Experimental Data

The Antibacterial Principle of Buffered Vinegar (Powder) 1. Low pH environment inhibits microbial growth The pH of ordinary vinegar is usually between 2.4 and 3.4, while buffered vinegar can adjust and stabilize the pH in a certain acidic range (depending on the application scenario). The suitable growth pH of most microorganisms (such as bacteria, molds, and yeasts) is in the neutral to weakly acidic range (pH 4.5~7.0). Low pH will destroy the enzyme activity in microbial cells, interfere with cell membrane function, and inhibit their metabolism and reproduction ability. For example: Bacteria: Most pathogenic bacteria (such as Escherichia coli and Salmonella) are inhibited when pH <4.5; Molds and yeasts: Although they have strong tolerance to acidic environments, their reproduction rate decreases significantly when pH <3.5. 2. Antibacterial effect of undissociated acetic acid Buffered vinegar contains a large number of undissociated acetic acid molecules, which are highly lipid-soluble and can penetrate the microbial cell membrane and enter the cell. After entering the cell, the acetic acid molecule dissociates into acetate ions (CH₃COO⁻) and hydrogen ions (H⁺), causing the intracellular acidity to increase, destroying the acid-base balance, and consuming ATP energy (used to excrete H⁺), ultimately inhibiting the activity of microorganisms and...

Antioxidant Test of Cultured Sugar (Powder)

◆Test samples: cultured sugar powder APN-F1, APN-F2, cultured sugar SH, ascorbic acid, DPPH reagent, 95% ethanol, anhydrous ethanol ◆Experimental groups: Sample group: 1ml sample solution + 2ml0.1mmol/L DPPH Control group: 1ml anhydrous ethanol + 2ml0.1mmol/L DPPH Blank group: 1ml sample solution + 2ml anhydrous ethanol Figure 1 DPPH free radical scavenging rate of cultured sugar products (powder) at different concentrations Group A sample A blank A control DPPH radical scavenging rate Cultured sugar powder APN-F1 0.4% 0.797 0.527 0.959 71.85% 0.8% 0.776 0.513 0.959 72.58% 1.2% 0.783 0.490 0.959 69.45% 2.0% 0.757 0.436 0.959 66.53% Cultured sugar powder APN-F2 0.4% 0.802 0.521 0.959 70.70% 0.8% 0.776 0.510 0.959 72.26% 1.2% 0.767 0.515 0.959 73.72% 2.0% 0.746 0.463 0.959 70.49% Cultured sugar product SH 0.4% 0.902 0.505 0.959 65.31% 0.8% 0.862 0.525 0.959 65.94% 1.2% 0.887 0.532 0.959 56.76% 2.0% 0.834 0.442 0.959 49.74% Ascorbic acid 1.0% 0.479 0.429 0.959 94.79% Changes in DPPH free radical scavenging rate of cultured sugar products (powder) at different concentrations Experimental conclusion In general, the DPPH free radical scavenging rate of cultured sugar powder APN-F1 and APN-F2 is higher than that of cultured sugar product SH. Compared with ascorbic acid, because ascorbic acid...

Experiment on the Amount of Cultured Sugar Powder APN-F2 Added to Wet Noodles

◆Purpose of the experiment: To detect the preservation effect of different concentrations of cultured sugar powder APN-F2 in wet noodles (26% moisture) ◆Experimental grouping: Different concentrations of cultured sugar powder APN-F2 were added to the wet noodles (based on the mass of flour) 0.5% potassium sorbate was added to the positive control group The blank group did not add vinegar powder Sample Project Evaluation Day 1 Day 2 Day 3 Day 4 Blank Group Color White, uniform White, uniform White to gray, uneven White to gray, uneven Organizational form Uniform structure, no sticking Uniform structure, no sticking Uniform structure with a small amount of adhesion Uniform structure with a small amount of adhesion Impurities No foreign body visible to normal vision No foreign body visible to normal vision No foreign body visible to normal vision There are sporadic black spots on the surface Odor Normal, no sour taste Normal, no sour taste Sour Sour and musty , unacceptable 0.5% Color White, uniform White, uniform White to gray, uneven White to gray, uneven Organizational form Uniform structure, no sticking Uniform structure, no sticking Uniform structure with a small amount of adhesion Uniform structure with a small amount of adhesion Impurities...

Cultured Sugar Powder APN-F2 ＆ Gluten

Experimental purpose: To test the preservation effect of cultured sugar powder APN-F2 in gluten Experimental conditions: 4°C for one week Experimental groups: Blank group (no preservatives added) Experimental group 1 (adding 0.6% cultured sugar powder APN-F2) Experimental group 2 (adding 0.01% Nisin) The three groups of samples were compared, and the results are as follows: The inhibition of the total number of bacteria in gluten products by different antibacterial products Sensory evaluation Samples/Time 1 day sensory evaluation 3 days sensory evaluation 5 days sensory evaluation 7 days sensory evaluation Blank group The color of gluten is white with a slight gray color; the tissue is uniform in size, elastic, and can recover after deformation. The texture is honeycomb-like, non-sticky, and free of impurities. The gluten processed from fresh flour has a slight flour aroma and no other peculiar smell; it has the inherent flavor of gluten and a chewy texture. The color becomes darker; the elasticity is poor, it is not sticky, and the size is uneven; the inherent smell of gluten is bland, with a slight odor; the taste is bland and slightly sticky to the teeth. The color is gray; it loses its elasticity, is sticky...

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