Cultured Dextrose
Also known as: fermented dextrose
Cultured dextrose is fermented sugar that retains residual sugars. Per the consistency rubric, dextrose-derived ingredients (including cultured-dextrose) are classified low_concern because they are still added sugar.
What it is
Dextrose (corn-derived glucose) fermented with food cultures (e.g., Propionibacterium) to produce natural antimicrobial metabolites such as propionic acid; sold as a clean-label alternative to chemical preservatives.
Natural preservative and shelf-life extender; inhibits mold and bacterial growth in baked goods, dairy, and refrigerated products.
Why it's flagged
- contributes to added sugar load
- fermentation byproducts vary by manufacturer
What regulators actually say
"Corn sugar (dextrose) is the chemical alpha-D-glucopyranose... The ingredient is used as a nutritive sweetener."
Regulatory status
United States — FDA
Generally treated as a sugar/fermented sugar ingredient; underlying dextrose is GRAS under 21 CFR 184.1857.
European Union — EFSA
Not separately listed as an additive; treated as a fermented sugar ingredient.
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