Cause of condensation in shelf stable dressing cup
Started by lavalienteQA, Apr 05 2024 10:15 PM
Hi all -
What would you say is a culprit of a shelf stable dressing filled in a cool temped room @ 55 degrees fah. within a 3.oz clear cup that could cause condensation within the product?
Is TBHQ (E319) permitted in the UK, and can it be used to extend shelf life of fried foods?
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant)
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Poor emulsion? Not enough stabiliser?
What's your fill temp? My guess is the difference between ambient temp and product temp at filling
Do you store your packaging within the same temperature conditions?
Is TBHQ (E319) permitted in the UK, and can it be used to extend shelf life of fried foods?
Shelf-life validation gap: HACCP says 24 months frozen, but testing only ran 4 months (beef plant)
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Is It Safe to Extend RTE Soup Shelf Life from 3 to 6 Months?
Shelf Stable Coffee Mixer
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