PROTERIA® CP
PROTERIA® CP is derived by the fermentation of dextrose with Propionibacterium freudenreichii. It is used to inhibit the growth of undesirable bacteria and molds in/on foods. It consists of natural metabolites produced by fermenting dextrose with probiotic Propionibacterium freudenreichii, which enables bakeries and culinary to meet consumer-friendly label demands, while keeping mold-free during shelf life.
Properties
- Physical Form
- Powder, Solid
- Powder
- Solid
Product families
Applications
- Bakery
- Cereals & Snacks
- Dairy
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Antioxidants & Preservatives
Other characteristics
- Brand
- PROTERIA
- Features
Anti-Bacterial, Anti-Fungal, Antimicrobial, Enhanced Shelf Life, Free of Major Allergens, Long Lasting Freshness
- Functions
- Anti-Microbial Agent, Mold Inhibitor
- Ingredient Name
- Cultured Dextrose
- Labeling Claims
- Clean Label, Halal, Kosher, Natural, Non-GMO
- Clean Label
- Halal
- Kosher
- Natural
- Non-GMO
- Note
The exact appearance, activity and composition percentage variations may occur from batch to batch.
- Markets
- Food & Nutrition
- Storage
The shelf life is 24 months when stored unopened at room temperature in dry conditions, away from direct sunlight and odorous products. When opened, store at room temperature in the original container.
- PACKAGING
Proteria® CP is available in 500 g/bottle or 10 kg/barrel with integral, tamper-proof seals.
- Use Levels
- 2 - 5 g/kg
- Appearance
- White powder
- Shelf LIfe
- 24 Months
- Ingredient
Acetic Acid, Lactic Acid, Calcium Propionate, Succinic Acid
- Regulations
GMO Status - According to regulations EC No. 1829/2003 and 1830/2003. Microorganisms used to produce Proteria® CP are not genetically modified.; Proteria® CP is recommended to be labeled as cultured dextrose, which is approved as GRAS by FDA, USA and intended to use as an antimicrobial agent in cheeses, sauces, salad dressings, sausages, soups, deli salads, salsas, pasta, tortillas, muffins, cereal bars, sour cream, yogurt, and hash brown potatoes at a max. level of 2 percent (w/w) in the finished product. The regulations governing the use of Proteria® CP vary considerably in the countries in which it is currently approved.; Plastic materials comply with Regulation (EU) No 1935/2004, 2023/2006 and 10/2011.
- Key Benefits
- Inhibits molds and rope bacteria
- Maintains freshness and quality
- Natural, clean label
- Technology
- Food Ingredients
- Packaging Type
- Bottles
- Application Areas
Buns and rolls, Pan bread, Pizza crust, Sourdough, Tortillas.
- Use Direction
The recommended dosage has a range of 2 - 5 g/kg of final product (w/w). Proteria®CP can be added directly with the dry ingredients of the recipe of specific food application for which it is intended.
- Food Applications
- Bakery
- Food Ingredients Features
- Anti-Bacterial
- Anti-Fungal
- Antimicrobial
- Enhanced Shelf Life
- Free of Major Allergens
- Long Lasting Freshness
- Food Ingredients Functions
- Anti-Microbial Agent
- Mold Inhibitor
- Certifications and Compliance
- EU Compliant
- FDA Compliant
- Generally Recognized As Safe (GRAS)
- Halal
- Kosher
Technical data
Table 1 of 4
1 row| Characteristic | Value |
|---|---|
| pH (1% Aqueous Solution) | 6.5 8.0 |
Table 2 of 4
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Total Plate Count | max. 1,000 | CFU/g |
| Yeasts and Molds | max. 100 | CFU/g |
| Coliform | Absent | — |
| E. coli | Absent | /25g |
| Salmonella spp. | Absent | /25g |
| Staph. aureus | Absent | /25g |
Table 3 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Other Organic Acid (Lactate, acetic acid, succinic acid) | max. 30.0 | W% |
| Loss on Drying | max. 5.0 | W% |
| Calcium Propionate | min. 60.0 | W% |
Table 4 of 4
3 rows| Characteristic | Value | Unit |
|---|---|---|
| Arsenic | max. 1 | mg/kg |
| Lead | max. 1 | mg/kg |
| Total Heavy Metals | max. 10 | mg/kg |
