Grade - AIFSQN
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!!!
Grade - FIFSQN
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:
Everything in food is science. The only subjective part is when you eat it. - Alton Brown.
Food Safety Topics →
Lab Management & Testing →
pH of Bread DoughStarted by S.Mohammed, 03 Mar 2022  testing, lab, ph, bread, dough
|
|
|
|
Food Safety Topics →
Food Technology →
Cold Brew Coffee pH testingStarted by rdy23456, 24 Nov 2021 ph, cold brew, coffee
|
|
|
|
Food Safety Topics →
Lab Management & Testing →
Water activity: disposable sample cupsStarted by muchmore, 05 Nov 2021 wateractivity, aW
|
|
|
|
Food Safety Topics →
Food Microbiology →
Does the brix content of material have a direct correlation to micro suppression?Started by John Smith IV, 15 Jul 2020 micro, brix, risk, food, safety
|
|
|
|
Food Safety Topics →
Lab Management & Testing →
Should I continue micro testing for E. Coli, Salmonella, and Listeria Species on a product with a PH under 4?Started by NutANDFruitFoodSafety, 30 Jun 2020 PH, microbiological, micro and 7 more...
|
|
|
0 members, 0 guests, 0 anonymous users
