RichParticipant@bikerbakerAugust 15, 2020 at 1:22 amPost count: 2
Hi guys, this is my first post after only discovering the website yesterday so I hope this is in the right section, if not, feel free to move to the correct forum.
So I make a variety of dog treats using all human grade organic ingredients. I’ve been looking for a natural preservative to help extend the shelf life of my bakes.
I bake using oats in some, wholemeal flour in some, rice flour in some, and plain flour in some. I’ve read that ascorbic acid might make a good choice for preservative but as far as I can tell I’m only supposed to use .15-.20 grams per 10kg of flour…..???
I can’t tell if I’m reading that wrong because if so I’m not sure how that would translate into my recipes because I never use more than a couple hundred grams of flour/oats, and some of them only call for 20g of flour for the entire recipe!
Can anybody please help me figure this out
Mark FloerkeKeymaster@independant-consultantAugust 20, 2020 at 10:18 amPost count: 223
Welcome to the BAKERforum!
Ascorbic acid would not be the best choice to lower pH in this instance. Attempting to lower pH to make the environment inhospitable to bacteria growth is the approach you are attempting. It is only 1 aspect of preservation. A better approach for your dog biscuit would be to lower the water activity. This can be drying out more, or if you want the treats to be soft, use a humectant like glycerin. Dogs can taste sweet, and most have a sweet tooth, but they do not have the enzymes in their saliva to ward of caries in their teeth, and this can go in a bad direction quickly. Also, dogs are very susceptible to diabetes. As much as they love sweet things, it is not good for them. Simple sugar like in carrots and tomatoes is apparently okay in moderation.
If you want to stick with trying ascorbic, the addition is measured in parts per million (ppm) for pure ascorbic acid. Most of the time it is sold diluted as either 5% or 10% ascorbic. Do not confuse this with citric acid – not the same thing at all. As I recall GMP limits for ascorbic are 90 ppm on the flour. (you can check the FDA CFR on this for human food – I am not sure about pet food) Mostly it is used in yeast dough to provide oxidation for fermentation. There is no legal limit, but it will taste very bitter if you go too high.
As an example; 90 ppm on 10KG flour = (10,000 / 1,000,000) * 90 = 0.9g of pure ascorbic – if it is 10% ascorbic, then 9g.
I hope this is helpful to you.
RichParticipant@bikerbakerAugust 22, 2020 at 6:43 amPost count: 2
Hi Mark, thanks for the reply. So I think ascorbic acid is a poor choice considering I use such miniscule amounts at times.
I was thinking about what you said about glycerin. I can purchase organic food grade glycerin but I’m not sure how to use it or in what quantities. Might you be able to steer me in the right direction?
Mark FloerkeKeymaster@independant-consultantAugust 25, 2020 at 1:09 pmPost count: 223
Hello @bikerbaker – For glycerin I would start at about 3% of the foruma – replace sugar or water with glycerin. For the most part it does not impart any flavor or sweetness. Depending on the formula you may notice a bit of an aftertaste above 8%. I have used this in some specialized applications of cookies as high as 13%, even higher for pet food treats.
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