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?
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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?
Shelf Stable Coffee Mixer
Extending shelf life with micro and sensory evaluation
Shelf Life Validation for Dietary Supplements (Probiotics, Vitamin C, Enzymes)
CCP for shelf stable (ambient storage), Ready to eat High acid sauce (pH <4.6) without lethality step.
Shelf life testing of baked goods
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