This ingredient is produced by fermenting dextrose, a type of sugar derived from corn or other sources, with specific strains of bacteria. The fermentation process yields organic acids, primarily lactic acid, along with other antimicrobial compounds. These compounds inhibit the growth of undesirable microorganisms, making it a valuable tool for preserving various food products. An illustrative example would be its use in extending the shelf life of baked goods by preventing mold formation.
Its significance lies in its function as a natural food preservative, offering a cleaner label alternative to synthetic preservatives. Historically, the need to extend the usability of food has been crucial. This fermentation product provides a solution that aligns with current consumer preferences for recognizable ingredients and minimally processed foods. This approach allows manufacturers to maintain product quality and safety while responding to demands for natural preservation methods.