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Thread: Best antimicrobial??

  1. #1 Best antimicrobial?? 
    New Member
    Join Date
    Mar 2008
    Hi there,
    I am making a Tiramisu-flavored frappuccino (milk coffee) pudding - I know, dont ask :? - and need to find out which (combination of) acid would help me reduce my pH (currently at 5.9 per my own $400 pH meter) to reasonable 3.8 levels while acting as a natural preservative.
    I have 4 favorites in mind: citric, lactic, ascorbic and acetic acids.
    Do you recommend a combo (like citric/lactic) or is just one milder organic acid fine? (I am watching the aftertaste too).
    The dessert will be air-sealed (like any glass-bottled fruit juice) and could be stored either at room temp or in the fridge.

    Any thorough answer appreciated...

    Thank you,


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  3. #2  
    Forum Cosmic Wizard i_feel_tiredsleepy's Avatar
    Join Date
    Mar 2008
    I'm not a food preservative expert lol, but absorbic acid is a good anti-fungal and antioxidant, as an antioxidant it will prevent oils from going rancid. As an anti-bacterial anything that will lower the pH significantly should work. So, at that point I guess it's whatever taste best. I'd think vinegar would be a bad choice. A mixture of organic acids maybe would have less of an affect on the flavour.

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