Flavored Syrup Processing

Hello! 

I'm looking for some direction on processing flavored syrups. I work for an Acidified Foods plant where we do mostly co-packing. We have an inquiry on processing flavored syrups. In my research flavored syrups are not subject to Acidified Foods regulations. So I'm not sure on the direction I should take in ensuring these products are produced safety. 

Some background: These syrups are only a two ingredient product using U.S. substandard sugarcane molasses and an added flavoring. The pH of the finished products are between 4.20 - 4.80 and a Brix% of 74 - 78% (four different flavors). The customer is stating that these just need to be heated and packed at 105 F. 

My assumption is these are controlled by water activity with such a high brix%. But is 105 F really a sufficient temperature to process this at? I have reached out to my process reviewer and they would approve for these to be filled at 185F with a 5 minute hold. But, the customer is reluctant to changing this process but also cannot provide any documentation on this. 

Any help or direction would be greatly appreciated!

Many Thanks, Jessie

Hi Jessica,

What Shelflife is expected by your customer for this product?

Hi Jessica,

What Shelflife is expected by your customer for this product?

Hi Mohammed, Thanks for your response!

Customer wants the longest possible shelf-life. But, I believe the Molasses only has a 6 month shelf-life to begin with. 

the Aw is below 0.85?

105F doesn't make any sense to me from a food safety standpoint.   Maybe just to make the product flow better.   

the Aw is below 0.85?

 

105F doesn't make any sense to me from a food safety standpoint.   Maybe just to make the product flow better.   

Yes, Aw is below 0.85.