Fruit Puree Preservative
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
- 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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