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Water separation in sardine product, What Cause?


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#1 hafis9386

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Posted 09 October 2013 - 08:36 AM

Hi, 

 

I have a problem with my sardine product. Sometime when I open the sardine can, I always found water layer on top. What cause that separation of water? Is it the type of thickening agent (starch) that i use or the procedure to cook the sauce is wrong? How to make sure that the sauce is always evenly mix and water separation did not occur? Please advise.


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#2 YongYM

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Posted 10 October 2013 - 02:19 AM

To hafis9386:

 

I am not from this industry but the possible causes that I can think of are:-

- The thickening agent

- The sardine itself (the "water" may be derived from the fish)

- Any leakage from the seaming part of the can (less likely)

 

 

 

Regards,

Yong


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#3 hafis9386

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Posted 10 October 2013 - 08:08 AM

To hafis9386:

 

I am not from this industry but the possible causes that I can think of are:-

- The thickening agent

- The sardine itself (the "water" may be derived from the fish)

- Any leakage from the seaming part of the can (less likely)

 

 

 

Regards,

Yong

Yong,

 

Thanks for your suggestion. Actually it is already proven that the water derived from the fish and when we pour the sardine out of the can and stir until it evenly mix. The sauce will look thick. But after sometime, sauce begin to sediment and the water layer occur on top. So, how to prevent that from happen?

 

As for thickening agent, how actually it works? is the particle of thickening agent suppose to bind the molecule of water to prevent water separation. Why my sauce still have water layer even after adding the starch. What kind of thickening agent that suitable for that kind of product?


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#4 DP2006

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Posted 10 October 2013 - 06:39 PM

Hafis9386,

 

I have a lot of experience with thickening agents in canned products.

 

If you can give me more information, I might be able to give you some guidance.

 

I need to know things like the type of starch, the level you are adding this, what temperature you are adding the starch at, what type of mixer you are using etc.

 

If this if confidential information, that you don't want to share with the Forum, I will send you my business email details using the Messenger part of this website.

 

Good luck

DP2006


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#5 hafis9386

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Posted 11 October 2013 - 04:07 AM

Hafis9386,

 

I have a lot of experience with thickening agents in canned products.

 

If you can give me more information, I might be able to give you some guidance.

 

I need to know things like the type of starch, the level you are adding this, what temperature you are adding the starch at, what type of mixer you are using etc.

 

If this if confidential information, that you don't want to share with the Forum, I will send you my business email details using the Messenger part of this website.

 

Good luck

DP2006

Hi DP2006,

 

I am very glad to have someone that have a lot of experience in the industry to help me solve the problem. Maybe I can learn so much from you. I will email you the info. Keep in touch.   :spoton:


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#6 Charles.C

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Posted 11 October 2013 - 05:04 AM

Dear DP / hafis,

 

It  would be nice if at least a summary of the conclusion of any worthwhile correspondence might be posted here for other people to share. That is a primary objective of a "forum".

 

Rgds / Charles.C


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Kind Regards,

 

Charles.C


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#7 DP2006

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Posted 11 October 2013 - 07:10 AM

Charles,

 

I am sure any "generic" findings will be quoted on the Forum.

 

As I am sure you and the Forum users will accept that in a highly competitive world, understandably there might be a reluctance to publicly "open the books" and say more than you really want on the easily accessible world wide web!

 

Thanks, as always for your words of wisdom!

 

DP2006


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#8 hafis9386

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Posted 11 October 2013 - 07:55 AM

Charles,

 

Maybe you can share any articles that related to this topic or some ideas that you can think of. I would be nicer if we can get more information and discuss it together.  :ejut:  :sofa1:

 

Hafis


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#9 Avila

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Posted 26 April 2017 - 01:56 AM

Hi,

Old topic but not closed yet  :smile:

Starch is common used in canned sardines as a thickener but some of them are not heat stable which result in water separation after high temperature processing. You can replaced it with modified starch such as MR300 (heat stable starch) or add a little amount of xanthan gum to your current starch. 

Regards

Avila


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