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Microbial Growth on Flavours


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#1 chichai

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Posted 15 June 2017 - 06:31 AM

Hello everyone! Is it true that growth of microorganisms is not applicable on flavours? Any supporting documents on this?

Thank you!



#2 GMO

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Posted 16 June 2017 - 06:24 AM

It depends what the flavour carrier is.  Often they are alcohols which are naturally antimicrobial.  Sometimes the flavour itself can be antimicrobial (e.g. rosemary extract is used as a preservative.)  If you post the ingredients on there I might be able to find something for you.



#3 chichai

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Posted 16 June 2017 - 11:53 PM

Thanks for the reply GMO! Ingredients are Nature identical flavouring, propylene glycol and ethyl alcohol.



#4 GMO

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Posted 18 June 2017 - 08:35 AM

Thanks for the reply GMO! Ingredients are Nature identical flavouring, propylene glycol and ethyl alcohol.

 

Yep propylene glycol is antibacterial.  https://www.ncbi.nlm.../pubmed/1675525

 

Ethyl alcohol = ethanol or common or garden "alcohol".  Obviously we know that kills bacteria (it's used in wipes and disinfectants as well as an agent for preserving foods.)  It's not as good as other disinfectants but it certainly doesn't allow pathogens to grow.  https://cte.ku.edu/s...up_b_report.pdf

 

So yes, for your flavour, you are absolutely fine.  You may also find the flavour is antibacterial as well so your flavour will not be an microbiological risk.



#5 chichai

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Posted 19 June 2017 - 12:51 AM

Thanks so much for the help GMO!






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