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
Glove Dip Station filled with water and chlorine - is this normal?
OPP Packaging leavening milky residue when in contact with water
Metal Detection - is it a Monitoring Activity or a CCP?
Reusable Water Bottles on plant floor
Specifications for Micro Testing of Water used in Food Production
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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?
Glove Dip Station filled with water and chlorine - is this normal?
OPP Packaging leavening milky residue when in contact with water
Metal Detection - is it a Monitoring Activity or a CCP?
Reusable Water Bottles on plant floor
Specifications for Micro Testing of Water used in Food Production
Water Concentration recommended for a cooling bath using Sodium hypochlorite 12.5%
Water hoses and nozzles - maintenance and cleaning schedule
Customer complaints for excess water in onions
Shipping of salted casings and water retention regulation
Is Water testing required for SQF Storage and Distribution site?