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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