Clean Label And Non-GMO Fermented Propionate Natural Mold Inhibitors

Specific Properties of Fermented propionate: Fermented propionate is obtained through a controlled fermentation process of corn flour. This fermentation allows for the natural production of propionic acid in the corn flour, providing effective preservative properties for food. Furthermore it doesn‘t inhibit the yeasts in the bakery.

Advantages of Using Fermented propionate compared to Synthetic Propionate:

1. 100% natural: Fermented propionate is obtained through controlled fermentation of corn flour, without any chemical additives or synthetic processes.

2. Clean labeling: Being a natural product, Fermented propionate complies with clean labeling requirements, providing consumers with confidence and transparency.

3. Similar dosages and efficacy: The recommended dosages of Fermented propionate are comparable to synthetic propionate, offering comparable effectiveness in inhibiting fungal and yeast growth.

4. Backed by scientific studies: Universities and independent studies have demonstrated the effectiveness and safety of Fermented propionate in various food applications.

Products in Which Fermented propionate Can Be Used: Fermented propionate can be utilized in a wide range of food products, including, but not limited to:
• Bread and bakery products.
• Dairy and derivative products (cheese, yogurts, etc.).
• Meat and processed meats.
• Beverages and juices.

Fermented propionate, the fermented corn flour from Liao Weisen Group, offers a natural and effective alternative to synthetic propionate. Its properties, advantages, and scientific backing make it a reliable choice for those seeking safe and high-quality preservation in food products while meeting the demands of natural food-conscious consumers.