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).
Manufacturers:
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
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