Cultured Whey is a premium, clean-label antimicrobial ingredient derived from the highly controlled, natural fermentation of dairy whey by food-grade Propionibacterium freudenreichii. During this specialized fermentation process, a complex matrix of natural metabolites is generated, rich in naturally occurring propionates, organic acids (acetic and lactic), and peptides.

Cultured Whey has been used to extend shelf life in baked goods, cheeses, salad dressings, condiments, dips, spreads, meats and more. By preventing the growth of unwanted bacteria, yeasts and molds, Cultured Whey can replace chemical preservatives like sorbates and benzoates for a clean label alternative.

Yota-Guard™ CD Cultured Dextrose offers broad-spectrum protection. It is specifically formulated to inhibit not only molds and yeasts but also Gram-positive bacteria (including Listeria monocytogenes) and rope-forming bacteria, while maintaining the sensory integrity of the finished food product.

Yota-Guard DV Dry Vinegar Powder is a clean-label, highly soluble dry vinegar powder derived from naturally fermented white distilled vinegar. Through a proprietary drying process, it delivers the powerful antimicrobial properties of liquid vinegar in a convenient, easy-to-handle powder form. Rich in natural acetic acid, it acts as a highly effective, natural safeguard for food products.

Cultured Sugar is a premium, clean-label food ingredient produced through the controlled, natural fermentation of non-GMO sugar by food-grade Lactococcus lactis subsp. lactis. During the fermentation process, a complex matrix of natural antimicrobial metabolites is generated, including organic acids (lactic and acetic acids), peptides, and naturally occurring bacteriocins. This synergistic blend effectively inhibits a broad spectrum of spoilage organisms and foodborne pathogens, extending shelf life while maintaining the sensory integrity of the food.

Yota-Guard™ CD is a highly concentrated, clean-label antimicrobial powder produced through the natural, controlled fermentation of dextrose by proprietary food-grade cultures (Propionibacterium and lactic acid bacteria).

Chitosan is fundamentally a naturally occurring polymer derived from chitin. Chitin is a major structural component found in the exoskeleton of crustaceans (like shrimps, lobsters, crabs), insects, and the cell walls of fungi and yeast. It is considered the second most abundant polysaccharide in nature, after cellulose.
Chitosan is obtained by the deacetylation of chitin. This process typically involves treatment with hot alkali, specifically enzymatic methods. Chitin is considered a polymer of glucosamine and N-acetyl glucosamine where the deacetylated units are in a minor proportion. Chitosan, in contrast, is where the deacetylated units are in major proportion or their distribution allows dissolution in aqueous diluted acid solutions. Chitin has a high acetyl content and is hydrophobic, whereas deacetylation into chitosan makes it more "water and organic solvents friendly".
Chemically, chitosan is a linear polysaccharide composed of β-(1-4) linked D-glucosamine and N-acetyl-D-glucosamine units. A key feature of its chemical structure is the predominant presence of units with amino groups. These amino groups are located at the C-2 position of the glucosamine units. The molecule also possesses hydroxyl groups at the C-6 (primary) and C-3 (secondary) positions. These functional groups, particularly the free amino groups, make chitosan more reactive than chitin and available for chemical reactions and salt formation with acids.
Two of the most important parameters that characterize chitosan and significantly influence its physical, chemical, and biological properties are the degree of deacetylation (DD) and the molecular weight (MW).