Cultured dextrose
Cultured dextrose suppliers and sourcing guide
Cultured dextrose is dextrose (corn sugar) fermented by food-grade bacteria, most often Propionibacterium freudenreichii, then pasteurized and dried, sometimes onto a maltodextrin carrier. The fermentation leaves organic acids such as propionic and acetic acid and other fermentation products in the dried material. It is sold as a powder or liquid for breads, tortillas, dressings, sauces, dips and meats, under the ingredient name cultured dextrose.
- Also known as
- fermented dextrose · dextrose cultured with Propionibacterium · cultured corn sugar
- Facts checked
- November 2026
Forms and grades of cultured dextrose
Suppliers sell different products under the same name. Specify the one you need.
Powder
Dried cultured dextrose, often on maltodextrin, for doughs and dry mixes.
Liquid
Concentrated liquid ferment for sauces, dressings and brines.
Other cultured substrates
Related products made from cultured sugar, wheat or skim milk; the substrate changes the ingredient name and allergen status.
Organic
Cultured dextrose made from organic dextrose, sold under organic certification.
Blends with vinegar
Cultured dextrose combined with vinegar or buffered vinegar for meat and deli products.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Propionic acid content
- Propionic acid (and often acetic and lactic acid) by HPLC or GC, the usual way to standardize the product.
- Moisture
- Loss on drying for powders; solids for liquids.
- pH
- pH of the powder in solution or of the liquid.
- Microbiology
- Total plate count, yeast and mold, coliforms and pathogens, confirming the ferment was pasteurized.
- Lead and heavy metals
- Lead and other metals by ICP-MS against the supplier's specification.
Storage, lots and expiry
Storage and shelf life
Cultured dextrose powder is hygroscopic and can cake, so keep it sealed in moisture-barrier packaging in a cool, dry place. Liquids should be kept closed and stored as the supplier directs. Shelf life is set by the supplier's specification, with retest for older stock.
Lots and expiry dates
Organic acid content varies with each fermentation, so record propionic acid for every lot and dose by acid content where the supplier gives a dosing guide. Record the substrate and carrier for allergen and gluten paperwork.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
GRN 128, for skim milk or dextrose cultured with Propionibacterium freudenreichii subsp. shermanii (notified by Rhodia), closed on November 26, 2003 with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)The intended use in GRN 128 is as an antimicrobial agent in listed foods, such as cheeses, sauces, salad dressings and tortillas, at up to 2 percent of the finished product.
Source: hfpappexternal.fda.gov (opens in a new tab)GRN 240, for corn, cane or beet sugar cultured with listed bacteria (notified by PURAC) for use as an antimicrobial agent in meat and poultry products, closed with FDA having no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Cultured dextrose suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking cultured dextrose suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell cultured dextrose? Request a listingFrequently asked questions
What forms of cultured dextrose can brands buy?
Common forms include powder, liquid, other cultured substrates, organic and blends with vinegar. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for cultured dextrose include?
Expect propionic acid content, moisture, pH, microbiology and lead and heavy metals, each with its method, specification and result for that lot.
How should cultured dextrose be stored?
Cultured dextrose powder is hygroscopic and can cake, so keep it sealed in moisture-barrier packaging in a cool, dry place. Liquids should be kept closed and stored as the supplier directs. Shelf life is set by the supplier's specification, with retest for older stock.
What is the regulatory status of cultured dextrose?
GRN 128, for skim milk or dextrose cultured with Propionibacterium freudenreichii subsp. shermanii (notified by Rhodia), closed on November 26, 2003 with FDA having no questions. The intended use in GRN 128 is as an antimicrobial agent in listed foods, such as cheeses, sauces, salad dressings and tortillas, at up to 2 percent of the finished product. GRN 240, for corn, cane or beet sugar cultured with listed bacteria (notified by PURAC) for use as an antimicrobial agent in meat and poultry products, closed with FDA having no questions.
More acids, preservatives and leavening
- Citric acid2-hydroxy-1,2,3-propanetricarboxylic acid · E330
- Malic acidDL-malic acid · L-malic acid
- Lactic acid2-hydroxypropanoic acid · L(+)-lactic acid
- Tartaric acidL-(+)-tartaric acid · 2,3-dihydroxybutanedioic acid
- Fumaric acidtrans-butenedioic acid · E297
- Acetic acidethanoic acid · glacial acetic acid
- Phosphoric acidorthophosphoric acid · E338
- Glucono-delta-lactoneGDL · glucono delta-lactone
- Adipic acidhexanedioic acid · 1,4-butanedicarboxylic acid
- Sodium citratetrisodium citrate · trisodium citrate dihydrate
- Sodium lactatesodium 2-hydroxypropanoate · E325
- Sodium acetatesodium ethanoate · E262
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.