5 replies to this topic

[Serious]

Hi all, 

 

I am looking at lowering the pH on a new dip we are developing.

It is dairy based, and I can't add any more liquid to it as it would make it too loose.

Lactic acid powder would be a solution I think, but I am wondering if it would need to be declared as an additive?

I was told that, being a processing aid, it did not have to be on the label, but that it would if it is a preservative or anything artificial.

Can anyone enlighten me please, it would be greatly appreciated

 

[Scampi]

are you wanting to lower to help with shelf life or food safety or both?

[GMO]

I don't think you can argue this is a processing aid. It will retain functionality in the product, that's the point of what you're trying to do. 

Could you use citric acid, or, perhaps a bit more "clean label" powdered lemon juice? Which you might or might not be able to label as lemon juice in the finished product? (Or perhaps "concentrated lemon juice".)

[Serious]

are you wanting to lower to help with shelf life or food safety or both?

Both, but mainly F.S.

But I think it will have to be labelled as an additive even if it is natural

[Serious]

I don't think you can argue this is a processing aid. It will retain functionality in the product, that's the point of what you're trying to do. 

Could you use citric acid, or, perhaps a bit more "clean label" powdered lemon juice? Which you might or might not be able to label as lemon juice in the finished product? (Or perhaps "concentrated lemon juice".)

I might look for organic lemon Juice powder,.

Thank you

[Tony-C]

Hi Serious,

 

Have you considered fermentation? Or adding/using natural yogurt or sour cream?

 

Kind regards,

 

Tony