I am not sure whether I am asking this on the correct forum topic, however I will really appreciate your advice.
I am busy developing a 6% fruit squash. Currently I am using Sodium Benzoate (0.84g/L syrup dosage) as a preservative, but I am also playing around with Sodium Metabisulphite, mainly for preservation.
However I am trying to limit the slight "burn sensation" it imparts on the beverage. I am struggling to find correct dosage levels of Sodium Metabisulphite. What is the minimum dosage of Sodium Metabisulphite I can add to my 6% syrup, for it to still be an effective preservative?
I see Codex Standard 192-1995 states that the Maximum level is 50mg/kg RTD product. Can one work the RTD amount back to the syrup when working with preservatives, as one will do with another raw material, e.g. sugar?
E.g My mixing ratio will be 1:3 thus according to Codex my maximum level on the syrup will be 200mg/kg syrup. Is this correct? Does the amount of product to be preserved (1l) not remain the same, whether in the RTD form or the syrup form - meaning I can't work the preservative out in the above way?
Lastly, should I decide to do away with the Metabisulphite - will the Sodium Benzoate at my current dosage level be enough for preservation of a 6% fruit squash syrup?
Thank you all!