Cultured Wheat Starch

Grains
 

Function

Cultured Wheat Starch Is A Natural Mold Inhibitor That Can Be Added To Bread Dough As A Natural Preservativealthough The Term Or Approved Label Verbiage Cultured Wheat Starch Is Confusing And Doesnt Accurately Describe The Ingredientbasically, It Is The Starting Base Product Of This Ingredientcultured Wheat Starch Is A Fermented Product In Which The Desired Functional Food Product Is What Is Obtained From That Fermentationthe Wheat Starch Is The Carbohydrate Source In Which Water, A Culture, Probably A Lactic Acid-type Bacteria, Is Added And A Fermentation Is Allowed To Occurthe End Product Is A Collection Of Metabolites Produced By The Microbemost Certainly, Many Types Of Metabolites Are Produced; Including Acids Such As Lactic, Propionic, And Other Organic Acidsas Far As Labeling Goes, It Is Impossible To Declare All The Metabolites Produced In This Fermentation, Thus The Term Cultured Wheat Starch Is Usedin Addition, The Microbes Used To Ferment The Starch Do Not Have To Be Listed On The Food Ingredient Labelthis Is A Comparable Situation To Cheese, For Examplethe Microbes Used To Make Cheese Are Not Listed On The Cheese Ingredient Labelthis Is Most Likely Due To The Fact That You Are Not Consuming The Microorganism In The Food Product, But Instead Are Consuming A Product That Is The Result Of The Action (fermentation) Of Microorganismsoften Times, The Type Of Microorganism Used Is Proprietary, But Be Assured, These Microorganisms Must Be From The Family Of Lactic Acid Bacteria That Are Approved For The Use In Foodscultured Wheat Starch Is Sold As A Free-flowing Powder That Can Be Easily Added To Bread Doughone Commercial Product Is Called Mold-out®, Produced By The American Casein Companythis All-natural Mold Inhibitor Adds Many Other Functional Advantages For The Producer And The Consumerit Helps Control Ph Of The Dough And Helps With Stabilizing The Dough Structurein Some Cases, Less Yeast Can Be Used, Due To The Advantage Of Optimal Ph Conditionsa Big Plus For The Consumer Is That The Use Of Cultured Wheat Starch Eliminates The Necessity Of Using Chemical Preservatives In Breadmanufactures Can Market Their Products As Preservative Free, Which Means, It Doesnt Contain Chemical Or Artificial Preservatives.

Other use and industries

None Known

Health effects

Cultured Wheat Starch Is Generally Regarded As Safe (gras Status)the Metabolites Or Fermentates Produced By The Lactic Acid Bacteria Are Safe, And Actually Are Natural Productswe Probably Already Consume These Metabolites In The Many Naturally Fermented Foods We Eatthe Only Difference With These Products Is That The Metabolites Are Concentrated, Can Be Mixed With A Carrier (maltodextrin), And Added To Foods That Are Not Typically Fermentedit Is The Same As Adding The Benefits Of Fermented Foods To Non-fermented Productsusing Cultured Wheat Starch To Replace Chemical Preservatives Is Another Benefit As Many Preservatives Are Under Much Scrutiny. The Food Safety Aspect Or Preservative Effect Of Cultured Wheat Starch Is A Great Health Benefitits Proven Effectiveness In Preventing Or Slowing Growth Of Food Spoilage Organisms, Such As Molds, Can Be A Health Benefit. The Negative Side Of Cultured Wheat Starch Is That The True Identity Of The Product Is Hidden Behind A General Labeling Term That Doesn't Accurately Describe The Ingredientmarketing Agendas And Lobbyists Most Likely Influenced The Labeling Regulations Of This Productbut Even Though This Is The Case, The Fact That This Is A Natural Preservative Negates Any Bad Marketing Tricks.

Origins

Cultured Wheat Starch Or Mold-out®, Is Produced By The Fermentation Of Wheat Starch With A Lactic Acid-type Bacteriathe Actual Microbes Used To Ferment Starch Can Be Proprietary, But There Are Limits As To The Types Of Microbes That Can Be Used Cultured Wheat Starch Is Produced By Adding Water To Starch To Make A Slurrya Prepared Culture Is Added To The Slurry And The Mixture Is Allowed To Fermentonce The Fermentation Is Complete, The Product Is Dried And Milled Back To Powder Formto Help The Fermentation, Distilled Vinegar And Other Ingredients Can Be Added.
  • Lucian

    Test comment

  • Zach

    why is this in our drinks? If a pregnant woman shouldn’t drink it I don’t think I want to either