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Article: Making Sauces Safer.(Brief Article)
- Article from:
- Food Trade Review
- Article date:
- November 1, 1999
CopyrightCOPYRIGHT 1999 Food Trade Press Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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A collaborative research project, which will lead to a more accurate and reliable prediction of safety and stability in the manufacture of sauces containing acetic acid is being undertaken by the Leatherhead Food RA, tel:0137 237 6761.
The CIMSCEE code was written for manufacturers of sauce containing emulsified and non emulsified acetic acid to avoid problems with microbiological safety and stability. It provides definitions and formulae for the production of an intrinsically safe and stable product in which acetic acid-tolerant microorganisms will not grow.
Today's sauce formulations are no longer restricted to using acetic acid, salt, sugar and pH as ...