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Clean Label & Zero Chemical Addition
Whey fermented powder is a natural, fermentation-derived ingredient that replaces synthetic preservatives. It enables zero chemical addition labels, fully compliant with global clean-label trends, and is produced using GRAS microorganisms without any chemical additives or residues.
Keywords: clean label preservative, sodium dehydroacetate alternative
Broad-Spectrum Antimicrobial Efficacy
It inhibits Gram-positive/negative bacteria (Bacillus, E. coli, Listeria, Clostridium), yeasts (Candida, Saccharomyces), and molds (Aspergillus, Penicillium). The bioactive peptides disrupt microbial cell walls, while organic acids lower intracellular pH for synergistic inhibition.
Keywords: natural mold inhibitor for bakery, cultured whey antimicrobial
Extended Shelf Life Across Multiple Applications
At 0.3% in meat products, total plate count reduces by 3 log cycles with 7-day shelf-life extension at least.
Keywords: bio-preservation for smoked food, shelf life extender
Excellent Compatibility & No Flavor Impact
The ingredient is stable under high heat and across a wide pH range, without affecting product taste, aroma, or texture. It does not interfere with other functional additives, making it suitable for diverse food systems such as bread, meat, dairy, noodles, and egg products.
Keywords: natural preservative for flour products, fermented whey preservative
TSET ITEMS | SPECIFICATION | TEST RESULT |
Appearance | Off-white to gray-brown powder | Conformed |
Odor | Characteristic smell,no odor | Conformed |
Loss on drying/100g | 10 Max | 8.44 |
As Pb mg/kg | 0.8 Max | Not detected |
As mg/kg | 0.5 Max | 0.008 |
Total colony count CFU /g | 10 Max | Conformed |
Coliform bacteria MPNg | 3 Max | Conformed |
Salmonella /25g | Not detected | |
Staphylococcus aureus /25g | Not detected | |
1. Safe and Reliable
2. Broad-Spectrum Antimicrobial Protection
3. Clean Label Solution
4. Extended Shelf Life
5. Stable Performance
6. Natural Flavor Enhancement through Amino Acids and Organic Acids
Bakery Products (Bread, Cakes, Pastries)
At 0.2–0.4%, it inhibits mold and rope spoilage (Bacillus subtilis). Extends shelf life by 5–7 days without affecting taste or texture. Ideal for clean‑label bread and sweet goods.
Meat Products (Sausages, Ham, Jerky)
Reduces Listeria and spoilage bacteria at 0.3–0.5%. Prevents surface slime and off‑odors. Works in cured and cooked meats, supporting natural preservation claims.
Dairy Products (Yogurt, Cheese, Fermented Milk)
At 0.15–0.3%, it controls yeast and mold contamination while preserving probiotic activity. No impact on acidity or creaminess. Suitable for drinkable yogurt and soft cheese.
Flour & Starch Products (Noodles, Dumplings, Pasta)
Prevents bacterial growth and souring during storage. At 0.2–0.4%, it extends wet noodle shelf life by 3–5 days. Maintains original color and chewiness.
Egg Products (Liquid Egg, Cooked Egg Dishes)
At 0.2–0.3%, it reduces Salmonella risk and delays spoilage. Compatible with pasteurization. Ideal for pre‑cooked egg patties and liquid egg blends.
Smoked & Processed Fish
At 0.3–0.5%, it inhibits Listeria and yeast on smoked salmon and marinated fish. Extends refrigerated shelf life without adding chemical preservatives. Preserves natural smoky flavor.
