I was wondering if anyone has had an issue with their sugar free syrups. Two bottles of sugar free (made with splenda) caramel syrups formed a weird waxy layer on the top of the syrup. These bottles weren't old (we checked the freshness date) or opened for a long time, as we go through syrups rather fast at this location. We use Routin 1883.

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if they weren't open, something separated out probably or they were contaminated and are growing something. If water separates out and settles on top, bacteria has a chance to do some work because of lower sugar content in the settled water (kind of like oil and water settled in a jar, however it's different). have they been exposed to ranging temps or sunlight, or if opened water or steam?
Not really exposed to anything like that, unless cleaning the pumps and puttingthem back into a bottle will put enough water into the bottle to do this. What do you think?

Kevin Kerkhof said:
if they weren't open, something separated out probably or they were contaminated and are growing something. If water separates out and settles on top, bacteria has a chance to do some work because of lower sugar content in the settled water (kind of like oil and water settled in a jar, however it's different). have they been exposed to ranging temps or sunlight, or if opened water or steam?
No issue with Monin O Sugar free doing that at our place. Even with regular pump removal and cleaning that surely introduces a small amount of clean water to the bottle.

Do we know that Splenda has the same bacteria-growth inhibiting properties of regular sugar?

Define "opened for a long time". Days? Weeks? A couple of months? If only a week or couple of days, that sounds weird. Call your supplier.
It happened twice. I will get credit from them at some point, but I was wondering if anone else has experienced this. Time frame for a SF caramel syrup is a week or so. I do have some other SF syrups that sit on my shelf for longer, but nothing happened. I do get settlement (splenda) at the bottom sometimes, but I just shake the bottle to reinfuse this stuff. The waxy layer is just weird and, of course, I don't want to serve it.
Picture of slimy waxy stuff.
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Jordan, thanks for bringing this up. I will pay close attention to the bottles.

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