My company currently makes a Gazpacho product and puts it in a closed cup container.
We are currently having issues with the product bloating. The pH is about 4.3
its a tomato mixture with jalapenos and cucumbers.
The day after packing is when we start seeing the onset of bloated containers.
I understand that the pH is so low which is eliminating bacteria, enough where now the yeast is having a free for all.
The containers are bloated, the product itself changes in texture from a soup to a sauce, and the product is fermenting, and is carbonated.
I'm thinking a few things could happen that may help us decrease our bloating risk:
* cook the product before adding in the cucumbers and jalapenos which will kill the yeast.
* change the container to a breathable container which will allow the carbon dioxide to be excreted.
Please if anyone has any thoughts that could help, they are appreciated.