How to lower Water Activity of Sauces
Started by Zarina1234, Jul 18 2017 11:33 PM
We are currently working on extending shelf life by:
- lowering pH of sauces
- lowering water activity of sauces
Our sauces are hot filled and stored under 4'C.
My goal is to achieve pH <4.6 and ~0.92 aw for all our sauces.
What sort of ingredients will help reduce water activity?
Attached Files
BRCGS Ver 9 4.5.1 - Risk Assessment for Frequency of Analysis of Water Samples
Can high water salinity cause spoilage of coconut milk?
Metal Detection - is it a Monitoring Activity or a CCP?
Water as an ingredient?
High APC reading on Handsink Water
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Hi Zarina
Sugar and salt are the commonest.
Kind regards,
Tony
1 Thank
Hi Zarina
Sugar and salt are the commonest.
Kind regards,
Tony
Adding salts and sugars changes the flavour content of the sauces.
Do you think adding Xanthan Gum may help for lowering water activity?
BRCGS Ver 9 4.5.1 - Risk Assessment for Frequency of Analysis of Water Samples
Can high water salinity cause spoilage of coconut milk?
Metal Detection - is it a Monitoring Activity or a CCP?
Water as an ingredient?
High APC reading on Handsink Water
CIRKUL water bottles on a production floor?
Aqualab 4te Water activity meter
Glove Dip Station filled with water and chlorine - is this normal?
OPP Packaging leavening milky residue when in contact with water
Reusable Water Bottles on plant floor