4 replies to this topic

[SauceQueen]

Hello,
Looking for advice and hoping I've come to the right forum!
I have a sesame sauce I'm trying to bottle and sell commercially. It does not hold up well to standard pasteruization. Heating it up to high heat in a pot on the stove results in a burnt taste and a change of color/texture. What are my options? Ph is 4.5.
Is there an alternative to preserving this sauce that will maintain it's integrity? Ideally, I would like to keep it free of preservatives but will include them if needed!
Any advice is so appreciate! 🙏

[SQFconsultant]

i have a client that bottles soy sauce, oyster sauce, hoisen, etc - they use HPP, works great.

[GMO]

Tahini / sesame is notorious for Salmonella.  Whatever you do, do something to make sure your sesame is properly heat treated. 

 

Because it's high fat, it would be in the same category of risk as peanut butter and chocolate in that low infective doses could cause illness (as in REALLY low, if you detect it, it's an issue.)

 

Here are some references which might be of interest:

 

Single Point Lesson: Salmonella Contamination

Inactivation of Salmonella spp. in tahini using plant essential oil extracts - ScienceDirect - includes some suggested herb and spice extracts which might help.

Salmonellosis outbreak linked to imported sesame-based products | EFSA

 

Whatever you do it will need some effective validation for your product.  I wouldn't be relying on temperature / time combinations for chickens as they're not likely to be comparable.  Also you need to be really careful about recontamination risk if you're packing after processing as that's often where things go wrong.

[Scampi]

Here is where to start

 

Then reach out to either Niagara College or UoG both have great resources that will be able to help

 

Since you state your pH is 4.5, you MAY be able to water bath only, but you'll need a schedule process (e.g. processing steps provided by a competant authority) to follow

 

Scheduled process
(Traitement programmé)

The Preventive Controls requirements in Part 4 of the Safe Food for Canadians Regulations define "scheduled process" as meaning "a process in which a treatment is applied to a food to render the food commercially sterile, taking into account the critical physical and chemical factors that affect the treatment's effectiveness."

[SHQuality]

I have a sesame sauce I'm trying to bottle and sell commercially. It does not hold up well to standard pasteruization. Heating it up to high heat in a pot on the stove results in a burnt taste and a change of color/texture. What are my options? Ph is 4.5.

Is the sauce properly mixed while heating on the stove? 

Is the sauce perhaps heated too quickly? A burnt taste and a change in color and texture may be connected to overheating your fat component, using too much sugar or using the wrong thickener. Before you complicate your process, I suggest checking if the problem is your recipe or one or more of its ingredients. Have a chat with the recipe developers to see if they can find an obvious culprit in the ingredient list.