Product Description

A concentrated dried food fermentation soluble containing natural calcium salt of propionic acid obtained by using nature’s own material and specifically designed to apply in food as natural food preservative - effective inhibitor of the growth of certain moulds and some bacteria, which is produced and separated by fermentation with a selected strain of a propionibacterium.

Which natural source is wheat starch, so it has a wheat aroma.

^[1] Standardized content ratio: In this product the Propionate or Acetate percentage is provided by detecting total propionic acid by acidulation with HPLC in LEVEKING assay method. Details of test methods can be supplied on request.

^[2] Others percentage are lactic acid, succinic acid, antibacterial peptides and other metabolites generated during natural fermentation processing.

Proruct Application Areas

• Creal food

Be widely employed in bread and cakes to prevent mold and extend the normal shelf life of the cereal food product such as bread dough, pizza dough, bread and pastries. It is easy to handle and easy to incorporate into flour.

• Dairy products

Could be used for dried and condensed milk, flavored milks and yogurt drinks, ripened, unripened and processed cheeses,dairy desserts such as flavored yogurts and puddings, and dairy-based spreads.

• Meat products

Could be used for processed meat, poultry (beef, Pork, mutton and poultry products), and preserved fish, including canned fish and shellfish.For example, cooked (cured) meat (e.g. Bacon, Beef Hamburg, Cooked (cured) ham, Frankfurters, Hot dog), RTE Meat and fish (e.g. Turkey breast, Smoked ham, Turkey breast, Roast beef, Ham).

• Another application

Could be used for prevention of microbial deterioration of products other than foodstuffs including alcoholic beverages such as beer, malt beverages, cider and distilled spirits as well as animal foods.

In addition, the preservative can be found in sports drinks, diet foods and beverages, commercially prepared salads such as potato salad, condiments such as vinegar and mustard, soups, sauces and dried or processed mushrooms, beans, seaweeds and nut butters, cooked foods such as Canned soup, Canned vegetables, Cooked meat, Cooked sauces, culinary such as Cooking sauces, Ketchup, Mayonnaise, Salad dressing etc.

Details of the application cases methods and results shows can be supplied on request.

Product Storage

The product should be stored and handled in its original packaging or in a suitable sealed container and kept in a clean and dry place. Storage conditions should preferably be a sheltered environment with limited temperature variations and low humidity levels.

Under normal conditions, the use of this product does not cause any undue health hazard. Precautions should be taken to prevent eye and prolonged or repeated skin contact with the solid product or its solutions.  

The product is better used within 24 months of the production date.

Profuct Directions For Use

In general, for standard bread recipes, a concentration of (0.10-0.25% LMF-CP50W), (0.20-0.50% LMF-CP25W),(0.50-1.25% LMF-CP10W) on the mass of flour is recommended, but it could be optimized in the different material or production process.

At the start of dough making Fermented Wheat Flour should be added to the other dry ingredients of the loaf while better forbid using with sodium bicarbonate at the same time. A small reduction in volume of the finished loaf may result from the use of Fermented Wheat Flour but this can usually be overcome by the addition of some extra yeast.Fermented Wheat Flour can also be added at the end of the dough making.