4 replies to this topic

[rgiuliano137]

Hello, I make pickled vegetables in brine, we use Sodium Benzoate, potassium sorbate, calcium chloride. A potential customer wants to remove the preservatives and have the product heat treated, would anyone know the potential issues before I get too deep in this? As always thank you for your time.

[Ryan M.]

I've got no experience in pickling, but you will potentially have yeast/mold problems without those preservatives.  It is dependent on your heat treatment, environmental air quality, and overall GMP's.

 

You may consider reducing shelf-life as well depending on risk assessment.

[OrRedFood]

In case you haven't you should check the CFR for acidified foods regulations on heating and schedule process.  Agreed about potential yeast/mold, depending on the pH.  

[kingstudruler1]

In case you haven't you should check the CFR for acidified foods regulations on heating and schedule process.  Agreed about potential yeast/mold, depending on the pH.  

 

This ^.  it appears you should have a scheduled process and changes only to made by process authority.   if you fall into this category, there are many regulations that shall be followed.  

[Scampi]

Yes, your scheduled process will have to be reviewed and probably revised if you remove the sodium benzoate.  The other two are used for a crisper pickle--although the jury is out on that one

 

I worked at an organic pickling company--zero preservatives but a higher acetic acid percentage.  Followed a scheduled process and we never had issues with yeast/mold--that will only happen if: A) you don't follow the recipe to a T, B) you try and short cut the process or C) caps are not on correctly

 

There is also a push to get pickles into a hot fill and hold position to reduce the heat exposure........

 

NOTE: the biggest obstacle to your finished product is most likely the time from harvest to jar------at that location the produce was harvested by noon and in a jar by 7 at night