Which preservative is used to enhance shelf life of halva

Recently i have to launch a Halva (similar to Omani Halva ) but a little different. wherein sugar is used at low measure. can anyone help which presecvative is…

Pastahobo reply
So, there are different types of halva, but most I have seen are low in moisture. When you remove sugar, you are potentially increasing available moisture in the product, and ther…
Yousuf Jamil reply
a bundle of thanks for your kind assistance, I will contact you back after confirmation regarding the said matter.
Jegatheesan reply
Sugar itself is one of the best known classII Preservatives and if you want something more keeping there is the universal preservative of Sodium Benzoate up to 1000PPM (Indian Per…
Pastahobo reply
Yes, but his point is that he is creating a formula that reduces sugar content, thus the question. Also, please correct me if I am mistaken, but sugar would be considered a Class…
Yousuf Jamil reply
frindz, as a student I know regarding the sugar's role in any product as a preservative, but it is only possible when the brix level will be upto level 67+. The product Halva has…
Pastahobo reply
What is the moisture content of the product, and do you have some idea of the water activity?
Food R&D Emeritus reply
@Yousuf Jamil Whats the main spoilage issue you need to solve in youtlr halva; is it flavor,texture or fungal problems?
Yousuf_Jamil reply
[quote "Roy, post:10, topic:12651"] Whats the main spoilage issue you need to solve in youtlr halva; is it flavor,texture or fungal problems? [/quote] facing both texture and flav…