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Microbiology Concerns with Liquid Sucrose


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#1 KrissyK

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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 



#2 The Food Scientist

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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:

 

https://jfoodprotect...2-028X-61.3.295


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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#3 KrissyK

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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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