Fruit jam and Peanut butter

-I have wanted to process fruit jam and peanut butter for commercial purposes.
-My concern has been on food safety and the best preservatives to use (if necessary) or if there are options of natural preservatives.
-Is there a department offering tailored advice for specific products and possibly testing for food safety?

While producing value added products like fruit jams and peanut butter, practising proper hygiene and food safety techniques will help the products have an extended shelf-life and prevent food-borne illnesses.

The department of Dairy and Food science and Technology at Egerton University has experts who can assist during product formulation development of products such as fruit jam or peanut butter.

The same experts can offer guidance in obtaining product certification from Kenya Bureau of Standards assuring product safety to consumers.

Commercial peanut butter often uses various additives and preservatives to prolong the shelf-life of peanut butter.

The hydrogenated vegetable oil is used as an emulsifier and stabilizes the butter by preventing the peanut oil from separating from the solid peanut mass, which helps to improve its shelf-life and overall appearance.

It also contributes to the smooth creaminess of the peanut butter. Peanut butter also uses sodium benzoate as a preservative, which can prevent mould growth, spoilage and help retain freshness.

However, the active ingredient that actually does the preserving is the benzoic acid. There is no apparent risks associated with the use and consumption of sodium benzoate as a preservative, and it is permitted for use by KEBS.

Butylated hydroxyanisole (BHA) is another additive and is used in foods with high fat content, such as Peanut butter. Even though sugar helps preserve jams, moulds can grow on the surface of these products.

No preservatives are required for jam, proper sterilization and jam filling techniques will ensure extended shelf-life.

Source: Daily Nation
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