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Fruit Puree Preservative
Hi,
I am completely new to formulations, so please bear with me. I am trying to be a mad scientist and work on a project.
I am trying to formulate something that can stay shelf stable for atleast 12+ months
Ingredients
- 80% - 90% Fruit Puree
- 5% - Ascorbic acid
pH - 2.20 - 3.80
Can you please suggest any good preservative, that can make ‘fruit puree’ shelf stable.
Any suggestions/advice greatly appreciated !!
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7 Replies
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Should it be edible or what’s the purpose of that puree? -
It is not for ingestion
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THAT was my thought too! Alas, jam requires >40% sugar to be preserved. Some benzoic and sorbic acid might suffice to push it down to 20%?
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Funnily enough I did try making jam with 30% sugar and additional pectin. I added 0.5% sodium benzoate but after about 6 weeks it went mouldy.
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I have done dietary supplements for sale in the Chinese market where I have added vitamins/minerals another other ingredients into a fruit juice concentrate and puree. 80-90% puree should have a brix of over 70, if the pH is as low as it is (usually there is plenty of natural acids so tend to be low pH anyway) should should be fine with just potassium sorbate - 0.08% is usually enough; however, if this is not intended for ingestion, you can increase the amount accordingly. I have checked similar products - and the water activity is quite low (<1 Aw); though you can top up with glycerol instead of water if need be.
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