Microbiology Concerns with Liquid Sucrose
Hi all, my company is currently investigating using liquid sucrose in our process. Why would liquid sugar be a higher micro risk than corn sweeteners? I'm not proficient in microbiology at all, and am looking to understand this and how to mitigate any risk. Thanks!
Krissy
Any sugary liquid (that is sucrose) is not really a risk when it comes to microbes.... (low water activity). The thing is compare water activities between them to stay safe for any survival.
Check out this study:
Thanks! Does that also apply to storage tanks? I know we are discussing having a UV filter and sanitation, at this point it is all exploratory.