I am producing meat snacks and using acidulants. However, both products cause denaturing of the protein and hot spots of localized acids. I’m trying to prevent microbial growth, premature lowering of the pH, and reduce my processing time. What can I do?
Maxx Performance has a citric acid specifically designed to overcome problems like this in the meat snack industry. Glucona delta lactone (GDL) is also available.