If someone can help me, it is appreciate. I have developed organic coconut spread using coconut and syrup (Kithul which is unique to south asia) which is well accepted by our sensory panel.
But in my shelf life studies, its PH value goes down with the time, significantly after 6 months. We don't use any chemical preservatives and preservation is done by osmotic pressure and hot filling. I guess there is a fermentation happen due to a yeast and mold growth but initial Y&M counts ate very low.
Please let me know any organic preservative or yeast inhibitor which can prevent fermentation but should not significantly affect for the taste and flavor of the product.