Microbial standard for food flavouring

Hi all,

 

We are a food flavouring manufacturer. Currently we have 3 products which are liquid flavours, powder flavours and emulsion. 

 

We are setting up a new microbe lab and would like to check our products for microbe. However, we can't find any microbial standard for food flavouring. 

 

FYI, the solvent we use for liquid flavours are ethanol, propylene glycol, palm oil and triacetin. The percentage of the solvent is about 70-99%. According to research journal, PG itself is an antimicrobial so I think for liquid flavouring, the risk for microbe is very low. 

 

But for powder and emulsion flavours, it contains starch. So we are now looking for microbial standard for our food flavouring. Any recommendation ?

 

Thank you so much. 

 

 

Try this link and see if the document helps you at all. 

https://www.jetro.go...oodext2010e.pdf

 

Best

Can't you approach it as you described it..from an ingredient perspective? 

I would list all my suspect products/ingredients and their  microbial limits ..and use worst case scenario to spec it out until I prove otherwise..

I totally agree with Dr Vu..
Often, the microbial count in flavors by its very nature is minimum but it largely depends on the characteristics of the ingredients. Setting up of a "your company" standard can be done having a mutually agreement with your customer..

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Can't you approach it as you described it..from an ingredient perspective? 

I would list all my suspect products/ingredients and their  microbial limits ..and use worst case scenario to spec it out until I prove otherwise..

Thank Dr Vu,

 

Yes we are setting our on standard and limits by using the worst case that we can expect. 

 

Thank you for your suggestion !