Intermediate
moisture foods:
The principles of preservation are high acidity,
pH, optimum salt and oil content, and preservative
effect of natural spices and condiments.
Low moisture content products:
The principle
of preservation is low moisture content, low
water activity, and high solids.
The product recipes and formulations are
skillfully designed incorporating the principles
of preservation mentioned above. Hence, the
entire technology narrows down to maintenance
of natural preservative action of the ingredients
themselves to ensure the required shelf life
of the product, without resorting to the use
of artificial preservatives.
