I am developing a shel-stable beverage. ingredients will be mixed in to a tea and filled. Current pH is 4.8, we are planning to lower it to 4.5. I was looking at pH of commercial products , those mostly around 3.15-3.5 or lower, confused if we need to be below 3.5 or 4.6?
We have two flavors:
Ingredients: brewed tea, critic acid, flavor.
Ingredients: brewed tea, critic acid, agave syrup, flavor
Do we need to add another preservative to it? We don't want to store and transport it non-refrigerated.
Thank you !