Hoping someone has some insight
We've been approached to produce a Lebanese style garlic sauce as a co packer. We do not yet know pH or aw for the finished good. Product will be cold fill and hold with no kill step and basically only the antimicrobial properties of garlic, and a low pH and aw?? will keep it shelf stable
Has anyone experience with this style product?
Ingredients oil, garlic, salt , lemon juice