citric acid usage for packaged hummus
We are trying to come up with a hummus product which will have a shelf life of at least one month. We will cook the chickpeas first then add all the other ingredients and blend. Product will be packaged in jars. Do you know how much citric acid should I use to extend the shelf life? And should it be in powder or liquid? Thank you!
Best Answer
My advice if you want long shelf life hummus, would be to make a dehydrated product which comes to life when a little water is stirred in.
I wouldn't add any other preservatives unless your food scientist thought it was necessary.
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How do you make hummus shelf stable?
To keep the food product shelf stable for a longer period, it is best to isolate the Tahini from water and spices based on the experimentation results. The major ingredient of hummus is chickpeas. To retain the maximum nutrients, the chickpeas have to be soaked overnight. This also makes them tender.Why is citric acid in hummus?
The addition of citric acid. Many authentic hummus fans use citric acid to lend the hummus that lemony taste.How is citric acid used as a preservative?
Boil 2 cups of distilled water, then add 0.05% to 0.1% Citric acid to the boiling distilled water. Stir it until it is dissolved. Set aside to cool it down. When it cooled down, add it to homemade skin products (such as skin products or face cream) as a preservative.What preservatives are used in hummus?
Sodium benzoate is another chemical preservative commonly used in hummus for controlling both mold and bacterial growth, being the sodium salt of benzoic acid. Its maximum permitted level of use in food is also 0.1% (FDA 2013).Mézete looks to disrupt growing hummus market
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