For liquefied fish I generally recommend acidulating to a pH of about 3.5 for maximum shelf life. As I understand it, sulfuric is approved for this purpose even though it is not considered organic. I believe it is on the USDA list of approved additives. Some companies use phosphoric acid for the same purpose. I generally like to suggest formic acid for this purpose but in some parts of the world it is difficult to get it. I assume the liquefied kelp is going into some fertilizer type product.
Tony Bimbo
Technical Consultant- International Fisheries
55 Cedar Lane, PO Box 1606
Kilmarnock, VA 22482 USA
Tel /Fax 804-435-3915
Email apbimbo@verizon.net
----- Original Message -----
From: lorne clayton
To: seafood@ucdavis.edu
Sent: Tuesday, September 26, 2006 12:18 PM
Subject: QUERY
Greetings Colleagues:
Loosely related to seafood but perhaps someone out there has a recommendation. We are doing some work with liquefied marine kelps and are looking to extend the shelf life. As this product is destined for the ORGANIC market any additive must be FOOD GRADE and on the OMRI acceptable list ie a natural ingredient.
We have a few products in mind for testing but was wondering if anyone can recommend or suggest any food grade additive that we might use to achieve our goal of extending the shelf life of liquid kelp products.
Thanks for you input
Regards
Lorne
W. E. Lorne Clayton, RPBio.
Director
IEC INTERNATIONAL
Collaborative Marine Research
and Development Ltd.
4829 Maplegrove Street
Victoria, BC,
CANADA V8Y 3B9
Phone 250- 658- 0179
E-mail clayton@ieccorporate.com
Web Page http://www.ieccorporate.com
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