Hello!
I'm looking for some direction on processing flavored syrups. I work for an Acidified Foods plant where we do mostly co-packing. We have an inquiry on processing flavored syrups. In my research flavored syrups are not subject to Acidified Foods regulations. So I'm not sure on the direction I should take in ensuring these products are produced safety.
Some background: These syrups are only a two ingredient product using U.S. substandard sugarcane molasses and an added flavoring. The pH of the finished products are between 4.20 - 4.80 and a Brix% of 74 - 78% (four different flavors). The customer is stating that these just need to be heated and packed at 105 F.
My assumption is these are controlled by water activity with such a high brix%. But is 105 F really a sufficient temperature to process this at? I have reached out to my process reviewer and they would approve for these to be filled at 185F with a 5 minute hold. But, the customer is reluctant to changing this process but also cannot provide any documentation on this.
Any help or direction would be greatly appreciated!
Many Thanks, Jessie
