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  • Yota-Guard™ Cultured Sugar
  • Yota-Guard™ Cultured Sugar
Yota-Guard™ Cultured Sugar
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.

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Cultured Sugar - Product Description

Description

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.

Key Benefits

  • Clean Label: Replaces synthetic chemical preservatives (e.g., sorbates, benzoates). Consumer-friendly labeling.
  • Broad-Spectrum Inhibition: Highly effective against Gram-positive/negative bacteria, yeasts, and molds.
  • Sensory Neutral: Does not adversely affect the taste, color, or texture of the final product.
  • Quality Stability: Prevents acidification, purge loss, and color degradation during shelf life.

Application Areas & Directions for Use

Cultured Sugar is highly soluble and can be directly added together with recipe ingredients, followed by even mixing. It should be added as early as possible to the aqueous portion of the formula. Usage rates vary as a function of initial quality, product pH, and water activity. General recommended dosage is 0.1% - 0.5% (w/w).

ApplicationExamplesRecommended Dosage
Cooked & Cured MeatsBacon, Beef Hamburg, Cooked/Cured Ham, Frankfurters, Hot Dogs0.2% - 0.5%
Dairy ProductsNatural/Processed Cheeses, Yogurt, Spreads, Flavored Milks0.15% - 0.4%
Bakery & PastaFresh Pasta, Pasta Fillings, Breads, Tortillas, Cakes0.2% - 0.5%
Sauces & SoupsFresh Soups, Salad Dressings, Meat in Sauces Entrees0.1% - 0.3%

Composition & Specifications

CompositionPhysical / Chemical Specifications
Cultured Sugar≥ 90.0%AppearanceOff-white to light yellow powder
Maltodextrin (Carrier)≤ 10.0%pH (10% aqueous solution)4.5 - 6.5
*Exact percentage variations may occur from batch to batch.Moisture Content≤ 6.0%

Microbiological & Heavy Metal Specifications

Microbiological AnalysisHeavy Metal Limits
Standard Plate Count< 5,000 CFU/gTotal Heavy Metals&le; 5.0 mg/kg
Yeast & Molds< 50 CFU/gLead (Pb)&le; 1.0 mg/kg
Coliforms< 10 CFU/gArsenic (As)&le; 1.0 mg/kg
E. coliAbsent in 25gCadmium (Cd)&le; 1.0 mg/kg
Salmonella spp. / ListeriaAbsent in 25gMercury (Hg)&le; 1.0 mg/kg

Nutritional Data (Typical Values / 100g)

Calories355.0 kcalTotal Carbohydrates86.0 g
Total Fat< 0.1 g- Sugars1.5 g
Cholesterol< 1.0 mgProtein2.5 g
Sodium220.0 mgAsh6.5 g

Allergens

The below table indicates the presence (as added components) of the following allergens and products thereof:

ComponentPresent (Yes/No)ComponentPresent (Yes/No)
Peanuts or its derivativesNoSoy or its derivativesNo
Tree nuts, macadamia, pecans, walnutsNoWheat, triticale or their derivatives (Gluten)No
Sesame or its derivativesNoMustard or its derivativesNo
Eggs or its derivativesNoMilk or its derivatives (e.g., Lactose)No
Fish or its derivativesNoSulphites (>10 mg/kg)No
Crustaceans and shellfishNoCelery / Lupin / MolluscsNo

Regulatory Compliance & Legal Status

Cultured Sugar is a blend of ingredients that have a long history of safe use in food. It is Generally Recognized as Safe (GRAS) by the FDA (USA) for use in selected foods including meat, poultry, dairy, and bakery products. It is recommended to be labeled as "Cultured Sugar", "Fermented Sugar", or "Cultured Cane/Beet Sugar". Local regulations should always be consulted concerning the status of this product, as legislation regarding its use and labeling in food may vary from country to country.

GMO Status & Certifications

According to regulations EC No. 1829/2003 and 1830/2003, the sugar used in the formulation of this product is derived from Non-GMO sources. The Lactococcus lactis microorganism used to produce Cultured Sugar is naturally occurring and is not genetically modified.

  • Kosher: Certified Kosher Pareve. Does not contain dairy ingredients.
  • Halal: Certified Halal by recognized Islamic Food and Nutrition Councils.
  • Quality Systems: Produced in an ISO 9001 and FSSC 22000 certified facility.

Packaging & Storage

Packaging: Available in 20 kg / 25 kg multi-walled paper bags with a food-grade poly liner. Packaging materials comply with Regulation (EU) No 1935/2004, 2023/2006 and 10/2011.

Storage: The shelf life is 24 months when stored unopened at room temperature in cool (<25°C / <77°F), dry conditions, away from direct sunlight and odorous products. When opened, store at room temperature in the original tightly sealed container.

CULTURED
SUGAR
25 KG NET

Antimicrobial Efficacy (In-Vitro & In-Situ Data)

The following charts represent the potent inhibitory effect of Cultured Sugar (0.3% dosage) against common foodborne pathogens and spoilage organisms over standard shelf-life periods.

Fig 1. Inhibition of Listeria monocytogenes in Cooked Ham (4°C)
Day 0
Day 14
Day 28
Day 42
Control
0.3% Cultured Sugar
Fig 2. Inhibition of Salmonella typhimurium in Fresh Cheese (10°C)
Day 0
Day 7
Day 14
Day 21
Control
0.3% Cultured Sugar
Fig 3. Yeast & Mold Control in Packaged Bread (25°C)
Day 0
Day 5
Day 10
Day 15
Control
0.3% Cultured Sugar
Fig 4. Total Plate Count (Spoilage) in Salad Dressing (20°C)
Wk 0
Wk 4
Wk 8
Wk 12
Control
0.3% Cultured Sugar
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