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PRODUCTS CENTER
Costa-Rica Cultured Wheat Products CWP-50
Category:
Product Description
In the modern food industry, consumers are increasingly focused on natural ingredients. Wheat-based cultured product for natural preservation is a natural food preservation solution developed to meet this demand. Made from high-quality wheat through a specific microbial fermentation process, it is rich in natural organic acids and fermentation metabolites, effectively inhibiting the growth of harmful microorganisms in food, thus extending shelf life while maintaining the natural flavor and quality of the food.
Compared to traditional chemical preservatives, this wheat-based fermented product aligns better with the current food industry trend towards natural ingredients and "clean labels." Its core principle is that the natural organic acids and antibacterial metabolites produced during fermentation help lower the pH level in the food system and inhibit the growth of bacteria, yeast, and mold, thereby reducing the risk of food spoilage.
In practical applications, the wheat fermented product exists as a free-flowing, light beige powder with a slight fermented aroma, easily and evenly dispersed in various food formulations. It can not only replace some traditional chemical preservatives, such as propionates or benzoates, but also improve the stability and safety of food without affecting taste.
This product is suitable for various food applications, including baked goods, meat products, cheese, salad dressings, and sauces. Inhibiting the growth of mold and bacteria, it helps bread maintain its fresh taste and delays spoilage. It also provides stable natural preservation in meat products and condiments, ensuring product quality during storage and transportation.
From a formulation design perspective, wheat fermentation preservatives also offer excellent compatibility, working synergistically with a variety of food ingredients and processes. The natural metabolites formed during fermentation enhance the flavor profile of products and, to a certain extent, improve overall food quality. For food companies looking to reduce the use of chemical additives and enhance the natural attributes of their products, this is a reliable functional ingredient option.
As the global food industry continues to move towards healthier and more natural products, wheat-based cultured products for natural preservation are gradually becoming an important solution in food preservation technology. They not only help companies meet market demand for natural foods but also provide consumers with a safer, more stable, and higher-quality food experience.
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Reduce the pH of the dough or batter
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Disrupt membrane transport or permeability
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Accumulate anions
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Reduce internal cellular pH
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Items
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Standard Specification
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Test Method
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Appearance
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Off-white to light cream Powder
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CIE Lab (L*A*B*)
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Flavor
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Typical faint propionic & fermented flavor
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Supplier Method
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Form
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Free-flowing powder
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Supplier Method
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CalPro
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CWP-50: Minimum 50%
CWP-55: Minimum 55%
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HPLC
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Moisture
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No more than 5.0%
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AOAC 977.05 or GB 5009.3
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Pb (mg/kg)
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≤5
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GB 5009.12
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Arsenic (mg/kg)
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≤3
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GB 5009.11
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Total Viable Count (CFU/g)
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≤50,000
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BAM Chapter 3 or GB 4789.2
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Coliform bacteria (CFU/g)
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≤10
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BAM Chapter 4 or GB 4789.3
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Yeast and Mold CFU/gram
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<100
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BAM Chapter 18 or GB 4789.15
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E-Coli (25g)
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Negative
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BAM Chapter 4 or GB 4789.38
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Salmonella (25g)
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Negative
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BAM Chapter 5 or GB 4789.4
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