Fermented Calcium Propionate FCD-550
TRADE NAMES: Cultured Flour,Cultured Wheat, Cultured Corn Starch
CATALOGUE NUMBER: FCD-550W,FCD-550C
CAS NO. 4075-81-4
INTRODUCTION
Cultured Wheat (Cultured Corn Starch) FCD-550 used to inhibit the growth of undesirable bacteria and mold in food,and it’s a safe and reliable food preservative and anti-fungal agent that approved by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO). Cultured Dextrose often used in place of benzoates and sorbates, fermentation with Propionibacterium acidipropionici by wheat or corn starch, in a controlled food grade fermentation process. The product contains a specific composition of natural calcium propionate and organic acids, and other fermentation-derived metabolites.
QUALITY STANDARD
|
Calcium propionate content (%) |
≥ 50% |
|
Sensory Index |
Off-white to light yellow powder, with the fragrance of fermented corn or fermented wheat |
|
Water (%) |
≤5 |
|
Arsenic (As), mg/kg |
≤0.5 |
|
Heavy metals (calculated as Pb), mg/kg |
≤0.8 |
|
Total number of colonies/(CFU/g) |
≤1,000 |
|
Coliform/(MPN/g) |
≤0.3 |
|
Escherichia coli (MPN/g) |
≤0.3 |
|
Listeria |
Absent |
|
Staphylococcus aureus(25g) |
Absent |
|
Salmonella(25g) |
Absent |
APPLICATIONS
Cultured Wheat (Cultured Corn Starch) is a traditional method to improve the flavor, texture and shelf life of bread. It acts as an accelerator for the yeast fermentation of flour. Cultured dextrose is used in baking, which can increase the volume of bread, delay aging and improve the nutritional value.
BENEFITS
l 100 % Biobased carbon tested by Beta Laboratory.
l “Clean Label” and natural preservatives statements.
l Enhances product shelf life by controlling mold.
l Versatility which allows its use in all types of bread, rolls, muffins and other baked goods.
l Not inhibit the yeast in bread.
USAGE DETAILS
l Fermented Wheat is a new, safe, efficient, and broad-spectrum natural fresh-keeping preservative that application for meat products, baking, brewing, beverages, candy, ice-cream, etc..
l Key Performance parameters for PH minimum 5.5.
l Use FCD-550 at approximately 0.3–0.55% of flour weight.
l Mix FCD-550 with the flour in the formulation and add at the dough stage for sponge dough , straight dough and liquid brew systems.
SHELF-LIFE & STORAGE
Store in a cool, dry place; keep the packaging intact or place it in a closed container during storage.Shelf-life 36 months.
PACKAGING
Packaging Type: Multilayer Paper Bag (20kg) or Ton Bag
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