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How to lower Water Activity of Sauces

aw water activity sauces shelf life water reduce reduce water activity microorganism microbial sauce

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#1 Zarina1234

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Posted 18 July 2017 - 11:33 PM

We are currently working on extending shelf life by:

 

- lowering pH  of sauces
lowering water activity of sauces

 

Our sauces are hot filled and stored under 4'C.

 

My goal is to achieve pH <4.6 and ~0.92 aw for all our sauces.
What sort of ingredients will help reduce water activity? 

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#2 Tony-C

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Posted 19 July 2017 - 03:35 AM

Hi Zarina

 

Sugar and salt are the commonest.

 

Kind regards,

 

Tony



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#3 Zarina1234

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Posted 20 July 2017 - 03:30 AM

Hi Zarina

 

Sugar and salt are the commonest.

 

Kind regards,

 

Tony

 

 

Adding salts and sugars changes the flavour content of the sauces. 
Do you think adding Xanthan Gum may help for lowering water activity? 







Also tagged with one or more of these keywords: aw, water activity, sauces, shelf life, water, reduce, reduce water activity, microorganism, microbial, sauce

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