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Stability improvement in coconut spread


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#1 Janaka

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Posted 21 June 2019 - 05:52 AM

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.

 

Thank you



#2 Dalways

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Posted 21 June 2019 - 01:36 PM

Would you consider using Sorbitol at <2.5%. 



#3 The Food Scientist

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Posted 21 June 2019 - 07:52 PM

Have you considered adding perhaps sulfur compounds? Like Sulfur dioxide? 


Everything in food is science. The only subjective part is when you eat it. - Alton Brown.


#4 Hank Major

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Posted 21 June 2019 - 08:23 PM

Are you sure it is fermenting, or could it just be oxidizing?



#5 Janaka

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Posted 22 June 2019 - 01:22 AM

To be honest, I wanted to preserve the product without any chemical preservative as this is organic certified.



#6 Janaka

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Posted 22 June 2019 - 01:27 AM

Thank you, I was not sure this is fermentation or oxidation. But internal analysis proved me that there is no microbial growth in it. I sent samples to outside testing laboratories as well but still didn’t receive results. If it is a fermentation, what is your recommendation?



#7 Janaka

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Posted 22 June 2019 - 02:07 AM

As well as let me know what i can add to prevent oxidation?



#8 Ryan M.

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Posted 22 June 2019 - 02:55 AM

If there's no microbial counts then it points to oxidation.  You need to find a way to modify the packaging to eliminate / remove as much oxygen as possible.  Coconut fat is prone to oxidation.

 

Can you utilize modified atmospheric packaging?  A nitrogen flush during packaging?

 

ALso, look to use the freshest coconut possible.  You'll be hard pressed to find an anti-oxidant that's organic certified, but there is probably something out there.



#9 Janaka

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Posted 22 June 2019 - 07:06 AM

Yes, oxidation is the most possible and received high FFA value in test reports. So, an antioxidant which is allow for organic is the best solution.
Thank you very much for sharing your ideas with me and those were very helpful.
If someone can help me to find out an antioxidant which is allowed for organic program, please let me know.
Most of those additives allow for organic are not familiar in Sri Lanka, and I would have to import form foreign country.






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