How to lower Water Activity of Sauces
Started by Zarina1234, Jul 18 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?
Attached Files
Should Water Be Declared as an Ingredient for Glazing?
Unexpected Nutritional Label Variances from Water Addition: Root Cause Analysis
Water testing limits for microbiological specifications
Flow Chart - Water in the recipe - Step or Ingredient
Does Adding Water to Dilute Vinegar Require Labeling as an Ingredient?
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Hi Zarina
Sugar and salt are the commonest.
Kind regards,
Tony
1 Thank
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?
Should Water Be Declared as an Ingredient for Glazing?
Unexpected Nutritional Label Variances from Water Addition: Root Cause Analysis
Water testing limits for microbiological specifications
Flow Chart - Water in the recipe - Step or Ingredient
Does Adding Water to Dilute Vinegar Require Labeling as an Ingredient?
How close do proficiency testing results need to be for water activity and moisture percentage?
Is High HTPC Count in Potable Water a Food Safety Risk?
Does City Water Need to Be Included in a HACCP Flow Diagram for BRC Compliance?
Testing for Ambient Storage of RTE Dips & Sauces – Are These Microbiological Tests Sufficient?
Best Moisture-Water Activity Meters for RTE Baked Goods?