	AllExperts > Food Engineering/Manufacturing
	Search

About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > Dessert Sauce for Resale

Food Engineering/Manufacturing - Dessert Sauce for Resale

Expert: J. Peter Clark - 6/7/2009

Question
I would like to make a maple dessert sauce to bottle and sell. The recipe I have calls for butter and heavy cream. I would like to be able to bottle it and not have to refrigerate the product until after it is opened. Is this possible?

Answer
Some dairy products, such as coffee creamers, are packaged aseptically and are shelf stable. They typically are packaged in light weight plastic containers, which is one of the economic advantages. You could package your sauce that way if you like. Glass packages have not been filled aseptically, so far as I know.

Most dairy products are pasteurized and sold refrigerated, because the heat treatment to make them shelf stable can affect the flavor. In your case, you should test what shelf life you get with various levels of heat treatment into the cleanest glass you can make. The maple flavor may mask some of the cooked flavor of cream and butter. The bottles should be blown free of dust and then rinsed with the hottest water they can stand and filled quickly. You could also try retorting after filling, as is done for Frappucino, a dairy/coffee beverage.

Add to this Answer Ask a Question