Fermented Sugar is a kind of solid condiment produced by fermentation of natural raw materials – sucrose and yeast  extract with probiotics.

Fermented Sugar can effectively inhibit many Gram-positive bacteria that cause product spoilage and common pathogens that cause food poisoning, such as Bacillus subtilis and Listeria.

Advantage:

• Maintain the original quality of the product (taste, color, texture)
• Meet customers’ desire for natural food ingredients with clean label
• Prevent the food spoilage or food poisoning caused by Gram-positivebacteria
• Extend the shelf life of processed foods with low pH value
• Improve the stability of food quality
• Increase product safety – help to control pathogenic bacteria such as Listeria

FAQs

1. What’s the application forFermented Sugar?

Fermented Sugar can be used for many kinds of foods of which the

pH is under 7.0, such as:

• Processed meat products
• Seasonings and sauce products
• Insstant
• Dairy products
• Pasteurized liquid egg products
• Beverage
• Fermented foods, fermented Sugar is used to inhibit the growth of

bacteria other than yeast

• Pickled vegetables, edible fungi, algae, etc

2.How to use it in food？

• Dissolve Fermented Sugar in water to form premix to use
• The dosage for conventional food is 0.1%-0.25%. The exact dosage varies and depends on the specific food category