Acidified Food Requiring Process Authority
Started by dstout, Nov 07 2019 06:47 PM
I have a question about a new product. It’s a red pepper jelly with Sugar, Red Bell Pepper, Vinegar, Water, Fruit Pectin, and Cayenne Pepper. The question is since the vinegar lowers the pH below 4.6 and is part of the actual formulation is this still considered an acidified food?
And would a Process Authority be necessary for approval of this product prior to manufacturing?
Thanks for any help!!!
5-Log Reductions and Acidified Matrices
Looking for a recommendation on a canning line for a hot filled acidified beverage
Hot fill and acid in acidified food
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pH below 4.6 is considered a "high acid food". So yes it is an acidified food.
You can find some guidance here:
5-Log Reductions and Acidified Matrices
Looking for a recommendation on a canning line for a hot filled acidified beverage
Hot fill and acid in acidified food
Least sterilizing value - z value acidified product
Acidified foods - Dietary supplements
Will a VCM bring my acidified product to required temp for hot-fill-hold processing?
How to calculate least sterilization value for acidified product?
Hot Fill Hold Process SOP for Acidified Foods
Acid/Acidified Food Process Authority
Why do you choose to carry out a sterilization process for some pastes as an acidified product?