Cultured wheat product is specifically designed to meet the market demand of alternatives to chemical preservatives. It is produced from fermentation of propionibacterium followed by series processes of filtration, neutralization, and concentration and drying. It is a natural organic material for food industry, particularly for bakery, meat and sauce production. The product is free flowing powdery with off-white to light cream color and a typical slight odor of microbial fermentation.
This product is capable to anti spoilage and inhibits pathogenic bacteria. In addition to substitute chemical preservatives, it can provide calcium that is needed by human body, thus enforce the foodstuff.
l Reduce pH of dough or batter
l Disrupt membrane transport or permeability
l Accumulate anions
l Reduce internal cellular pH
Unless otherwise specified, all of the following assay methods must be the most current methods available.
Off-white to light cream Powder
CIE Lab (L*A*B*)
Typical faint propionic & fermented
Free flowing powder
CWP-50: Minimum 50%CWP-55: Minimum 55%
Total organic acids
Not more than 5.0%
AOAC 977.05 or GB 5009.3
Total Viable Count (CFU/g)
BAM Chapter 3 or GB 4789.2
Coliform bacteria (CFU/g)
BAM Chapter 4 or GB 4789.3
Yeast and Mold CFU/gram
BAM Chapter 18 or GB 4789.15
BAM Chapter 4 or GB 4789.38
BAM Chapter 5 or GB 4789.4
20kg paper and plastic syntactic bag with PE inner lined.
Storage and Shelf-life:
This product has been formulated for optimal stability. Typical shelf-life is 12 months provided it is stored below 25°C in its original packaging, sealed and unopened, protected from the sunlight.