If a "nitrogen flush" is not considered natural or acceptable for a health product, then what alternatives are there to keep bacterial from growing in a health product, like a nutrition bar? Thank you.
Do It Yourself (DIY) - 1 Answers
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Water content is one thing you could look at. If the water availability is low enough it will discourage bacterial growth. This is the same reason that a popular natural way of preserving food is drying. Another thought would be looking at individual components of the bar. If it contains a fruit then there will be natural yeast. Raisins would be ok because they are dried but if you use for example a strawberry you would either have to dry it, or you could make a paste by smashing up the berries, heating the mash to pasteurize it, then add the paste back to the product as a fruit layer. Nuts such as almonds, peanuts, etc. could be roasted before going into the bar. Honey is naturally bacteriostatic and can act as a binding agent for your ingredients as well as a natural preservative. I hope this helps give some ideas.
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