Fermented Wheat Flour is 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 has been approved by the World Health Organization (WHO) and the United Nations Food and Agriculture Organization (FAO).
Fermented Wheat Flour is used to substitute for benzoates, sorbates and chemical calcium propionate, which is fermented with Propionibacterium acidipropionici, in a controlled food grade fermentation process. The product contains a specific composition of natural calcium propionateand organic acids, such as Lactic Acid, Acetic Acid, and other fermentation-derived metabolites.
QUALITY STANDARD | |
ITEM | STANDARD |
Appearance | Light yellow to brown powder |
Flavor | Special fermented flavor |
Calcium Propionate (%) | ≥50 |
Water (%) | ≤5.0 |
Lead (Pb)/(mg/kg) | ≤0.8 |
Arsenic (As)/(mg/kg) | ≤0.5 |
Aerobic plant count (CFU/g) | ≤1,000 |
Moulds and yeasts (CFU/g) | ≤100 |
Coliforms (MPN/g) | ＜0.3 |
Escherichia coli (MPN/g) | ＜0.3 |
Listeria(/25g) | Absent |
Staphylococcus aureus(/25g) | Absent |
Salmonella(/25g) | Absent |
INGREDIENT DECLARATION | |
INGREDIENT | CONTENT(%) |
Calcium Propionate | 50-55 |
Calcium Acetate | 1-10 |
Calcium Lactate | 1-10 |
Calcium Succinate | 1-10 |
Wheat Flour | 20-30 |
Water | 1-5 |
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