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proVONTAGE® 463

1 of 3 products in this brand
proVONTAGE® 463 is a light tan, free-flowing powder consisting of dried vinegar and cultured dextrose produced using Generally Recognized as Safe (GRAS) bacteria. This produces a complex mixture of organic acids, peptides and other fermented compounds that contribute a mildly acidic, fermented flavor.

Ingredient Name: Cultured Dextrose

Functions: Flavor Enhancer

Labeling Claims: Allergen-free, Antibiotics-free, Clean Label, GMO-free, Kosher, Natural, Non-GMO, Non-Toxic, Preservative-free

End Uses: Dips, Dressings, Frozen Meals, Marinade, Processed Meat Products, Ready Meals, Sauces, Sausage

Technical Data SheetSafety Data Sheet
  • TypeDocument Name
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Knowde Enhanced TDS

Identification & Functionality

Country of Origin

United States of America (USA)

Ingredient Name

Cultured Dextrose

Food Ingredients Functions

Flavor Enhancer

Ingredients
Vinegar, Cultured Dextrose
Technologies

Food Ingredients

Product Families

Food Ingredients — Taste & Flavor

Flavor Enhancers

Composition

Vinegar, Cultured Dextrose

Features & Benefits

Labeling Claims

Allergen-free,

Antibiotics-free,

Clean Label,

GMO-free,

Kosher,

Natural,

Non-GMO,

Non-Toxic,

Preservative-free

Food Ingredients Features

Free Flowing,

High Quality,

Superior Performance

Applications & Uses

Markets

Food & Nutrition

Applications

Food & Nutrition — Food

Convenience Foods,

Meat, Poultry & Seafood,

Savory & Culinary

Food & Nutrition Applications

Dips,

Dressings,

Frozen Meals,

Marinade,

Processed Meat Products,

Ready Meals,

Sauces,

Sausage

Use Level
0.75 - 1.75%.
Application Areas

Ready-to-Eat Meats, Brines and Marinades, Dressings, Sauces, Refrigerated Meals, RTE Side Dishes and Dips.

Application Rates

Typical application rates vary based on the food formulation, manufacturing practices and other characteristics. Standard usage rates range from 0.75-1.75%.

Best Practices
  • Adherence to good manufacturing practices (GMPs) are required for optimal performance.
  • Product should be added to an aqueous solution and mixed thoroughly to incorporate prior to the addition into a food formulation. This could include water, vinegar, etc.
  • Final pH should be monitored after addition and adjusted, if needed.

Properties

Physical Form

Powder

Solubility

Water Soluble

Appearance
Light tan free flowing powder
Microbiological Values
ValueUnitsTest Method / Conditions
Coliformsmax. 10CFU/g—
E.colimax. 3CFU/g—
Listeria sppAbsentCFU/25g—
SalmonellaAbsentCFU/25g—
Standard Plate Countmax. 50,000CFU/g—
Yeast/Moldmax. 100CFU/g—

Regulatory & Compliance

Certifications & Compliance

GMP,

Generally Recognized As Safe (GRAS),

Kosher,

Occupational Safety & Health Administration (OSHA),

The Food Allergen Labeling & Consumer Protection Act of 2004 (FALCPA)

Non-GMO Status

proVONTAGE® 463 is produced through a natural fermentation process by microorganisms that are not genetically modified. In addition, care is taken to only use ingredients that are also free from genetically modified organisms. As such regulation (EC) No. 1829/2003 is not applicable nor is there any labeling required as outlined in regulation (EC) No. 1829/2003 and 1830/2003.

Technical Details & Test Data

Test Results

Lactic Acid Bacteria

proVONTAGE® 463 - Test Results

Lactic Acid Bacterial counts on MRS for marinated chicken breast stored at 4°C.

Aerobic Plate Count

proVONTAGE® 463 - Test Results - 1

Aerobic Plate Count on TSB for marinated chicken breast stored at 4°C

Packaging & Availability

Packaging Type

Bags

Packaging Information

proVONTAGE® 463 is offered in 50lb (22.68 kg) paper bags with a food grade foil liner.

Storage & Handling

Shelf Life
24 Months
Storage Information

Product is best stored in unopened bags, in a cool (<80°F), and dry (RH <60%) environment.