Reducing Water Activity in Caviar

From: SPINALI (spinali@seafoodhaccp.com)
Date: Wed Aug 22 2007 - 18:30:35 PDT

  • Next message: Anne Espedal: "(no subject)"

    Dear All:

    Hope this is the right address to post a message/question. We are looking
    for an inexpensive but effective way to reduce the water activity in
    spoonbill roe to an acceptable level for caviar that will be kept under
    refrigeration. I believe the water activity should be 0.97 or less.
    Salting the product to acceptable levels creates an unpalatable product.
    Will maltodextrin work? Any suggestions?

    All advice would be appreciated.

    Thank you, 

    -- 
BILL SPINALI
FDA Consulting Services, LLC
Tel: 978-283-1195
eFax: 801-684-7155
Cell: 617-308-7611

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