Preservatives in humus dip

hi

please help with this new topic

which preservatives to use to extend humus dip shelf life to 3weekes, and concentrations.
any practices and references will be much appreciated.

thank you bibi

hi

please help with this new topic

which preservatives to use to extend humus dip shelf life to 3weekes, and concentrations.
any practices and references will be much appreciated.

thank you bibi

Humus dip anyone?

Dear bibi,

I had a very quick look on IT. This is a big and varied subject. Wasn't sure exactly what yr criteria were.

The only comments which seemed related yr post involved modifications to enable deeper refrigeration of the product thereby extending shelf life, though there appeared to be some potential flavour implications. Don't know if this is relevant or not. Can re - look for ref if interested, no problem if not.

Rgds / Charles.C

hi thanks charles

our humus has 12 days shelf live, and we use citric acid as an ingredient to add an acidic taste and as preservative, and the final mixing the temperature should not exceed 8 celsus before packing.
I found a lot of our competitors are using E202(potasium sorbate) and E211(sodium benzoate) and concentrations between 0.2 to 1%

wich kind of testings should we do to have the safest concentration.

(personaly I do not like the big E numbers, but what can we do presure from our customers, and I believe not from the consumer)

bibi

hi,
we are a major producer of houmous in the uk. 3 weeks is very ambitious no mater what preservative is being used.
We use both mentioned preservatives at no more than 1% and can achieve 15 days comfortably with pottasium and i think its 18 days with both. Although the trend at minute is to remove all preservatives and reduce salt. As this product is succeptible to extreme yeast growth fermentation especially during the summer is still a problem even with these levels of preservative. 1% is the limit of preservatives i would use. im not to sure if citric acid is that good a preservative, it is used mainly as an acidulator lowering pH this will not reduce yeast growth considerably but will controll pathogenic growth.
Paul

hi,
we are a major producer of houmous in the uk. 3 weeks is very ambitious no mater what preservative is being used.
We use both mentioned preservatives at no more than 1% and can achieve 15 days comfortably with pottasium and i think its 18 days with both. Although the trend at minute is to remove all preservatives and reduce salt. As this product is succeptible to extreme yeast growth fermentation especially during the summer is still a problem even with these levels of preservative. 1% is the limit of preservatives i would use. im not to sure if citric acid is that good a preservative, it is used mainly as an acidulator lowering pH this will not reduce yeast growth considerably but will controll pathogenic growth.
Paul

That's great thanks Paul.

Bibi was this helpful to you - any further questions?

hi
the E is correct , but the procces way is helpful to increas shelf life for humos , so if u likeed send me e mail about your procces and i will give u the technical information for free
my e mail : lion_love7@hotmail.com
or mansour.salim@yahoo.com

hi
the E is correct , but the procces way is helpful to increas shelf life for humos , so if u likeed send me e mail about your procces and i will give u the technical information for free
my e mail : lion_love7@hotmail.com
or mansour.salim@yahoo.com

Hi Lionheart, welcome to the forums. Rather than continuing a private email conversation it would be more helpful if you shared your experience on the open forums for the benefit of all current and future members.

Regards,
Simon