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Acidified Food Requiring Process Authority

pH Process Authority Brix AW

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#1 dstout

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Posted 07 November 2019 - 06:47 PM

I have a question about a new product. It’s a red pepper jelly with Sugar, Red Bell Pepper, Vinegar, Water, Fruit Pectin, and Cayenne Pepper. The question is since the vinegar lowers the pH below 4.6 and is part of the actual formulation is this still considered an acidified food?

 

And would a Process Authority be necessary for approval of this product prior to manufacturing?

 

Thanks for any help!!!



#2 The Food Scientist

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Posted 07 November 2019 - 07:06 PM

pH below 4.6 is considered a "high acid food". So yes it is an acidified food. 

 

You can find some guidance here:

 

https://www.fdacs.go...ds_guidance.pdf


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






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