The Vegetarian Resource Group Blog

Cultured Dextrose

Posted on February 19, 2015 by The VRG Blog Editor

By Jeanne Yacoubou

Alternate name: cultured corn sugar

Commercial source*: corn* fermented by bacterial cultures*

Used in: frozen prepared foods, baked goods, cheese, soups, salad dressings, sauces, refrigerated deli salads, condiments

Used as: shelf life extender, antimicrobial agent, flavor enhancer

Definition: Created by bacterial cultures originally derived from dairy, cultured dextrose is a combination of substances such as propionic, acetic and lactic acids produced through dextrose fermentation which if done correctly should not contain any dextrose (i.e., glucose).


Danisco® told us that their cultured dextrose is “mostly derived from corn.”

Mezzoni Foods® reported that their cultured dextrose is made using corn as the sugar source.

Gillco Ingredients® stated that they distribute Danisco “non-dairy derived” cultured dextrose as well as Danisco’s “cultured skim milk.”

Classification: Vegan* (Corn is major source of fermentable sugar but major manufacturer would not say whether cane sugar could be used. Dairy-derived bacteria were used to produce original starter cultures; not directly taken from dairy any longer.)

Entry added: February 2015

The contents of this posting, our website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgement about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

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