Grade - Active
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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Grade - FIFSQN
Posted 19 July 2017 - 03:35 AM
Hi Zarina
Sugar and salt are the commonest.
Kind regards,
Tony
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Grade - Active
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?
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