Grade - Active
Posted 16 July 2019 - 05:25 PM
Hi all, my company is currently investigating using liquid sucrose in our process. Why would liquid sugar be a higher micro risk than corn sweeteners? I'm not proficient in microbiology at all, and am looking to understand this and how to mitigate any risk. Thanks!
Krissy
Grade - FIFSQN
Posted 16 July 2019 - 05:34 PM
Any sugary liquid (that is sucrose) is not really a risk when it comes to microbes.... (low water activity). The thing is compare water activities between them to stay safe for any survival.
Check out this study:
Edited by The Food Scientist, 16 July 2019 - 05:35 PM.
Everything in food is science. The only subjective part is when you eat it. - Alton Brown.
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Grade - Active
Posted 16 July 2019 - 06:03 PM
Thanks! Does that also apply to storage tanks? I know we are discussing having a UV filter and sanitation, at this point it is all exploratory.
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