pH requirement for hot-filled tincture
Hello, I have a similar question, I am setting up process for tinctures that will be hot filled, I am not sure what will be a good pH for the stability, thanks. Naia
What's the (rough) formulation of your tinctures? Any other controls beyond pH?
Here in the UK, we'd normally think of a "tincture" as an extract (or blend of extracts) carried on ethanol - potentially up to 90% ABV. At that level, and indeed quite a long way below it, you wouldn't normally need to worry about pH too much!
Your comment about hot-filling makes me think your formulation isn't ethanol-based.
Might also be useful to know what sort of "stability" you're considering - is this for microbiological purposes (e.g. ambient-stable for shelf life), or some other attribute of the product?
As a general rule, life gets easier below 4.6 if you're looking at ambient-stable non-alcoholic products, and I think the US regulatory position sets a specific threshold at this point. IIRC there may also be an element around an aw threshold too, so again the formulation of your product may have a bearing here.
Ryan M's comments in the thread from which this one was split off cover some of these and he's doubtless far better versed in the US position on this than I am! https://www.ifsqn.co...table-beverage/
thanks so much, it is a starting project, we will define formulation soon, so i will have a better idea of pH needs,
is this by chance a cannabis derivative?