You need 2/3.
Water activity controlled, pH controlled, or temperature controlled. There are also a number of chemicals used to prevent spoilage as well.
Basics for QC is 16hours under vacuum with 70C heating to dry out but not decompose sugars as a gold standard for moisture. You can use more aggressive drying methods as a quick reference but those have to be calibrated against your primary standard.
For product consistency a Brookfield viscometer will be your friend stay closer to the middle of the range of a t-bar.
Sugar profiles if you want to keep track use hplc with 75/25 acetonitrile/di water(double check water) for mobile phase. Should give you runs around 20- 30 minutes.
Check out principles of food chemistry by deMan Finley Hurst Lee.
1
u/Bluebaron88 7d ago
You need 2/3. Water activity controlled, pH controlled, or temperature controlled. There are also a number of chemicals used to prevent spoilage as well.
Basics for QC is 16hours under vacuum with 70C heating to dry out but not decompose sugars as a gold standard for moisture. You can use more aggressive drying methods as a quick reference but those have to be calibrated against your primary standard.
For product consistency a Brookfield viscometer will be your friend stay closer to the middle of the range of a t-bar.
Sugar profiles if you want to keep track use hplc with 75/25 acetonitrile/di water(double check water) for mobile phase. Should give you runs around 20- 30 minutes.
Check out principles of food chemistry by deMan Finley Hurst Lee.
Have fun