Liquid sweeteners are hostile to most microorganisms because of their low water activity. Problems arise at the edges: diluted product, condensed water on tank walls, or residues in transfer lines.
Why high solids protect
Osmotic pressure draws water out of microbial cells. Above roughly 65% solids, most bacteria and yeasts cannot multiply. Moulds are more tolerant, which is why surface condensation is the main risk in storage tanks.
Where contamination starts
- Water condensing on the underside of tank lids
- Partially filled drums left open
- Residues in pumps, filters and hoses
- Dilution with non-potable water
Control measures
Keep tanks sealed, fit filtered breathers and clean lines on a defined schedule. Use dry air or nitrogen blanketing where humidity is high. If product is diluted, treat it as a perishable intermediate and use it within the validated window.
Testing
Sample at intake and from finished tanks. Test for total plate count, yeasts and moulds, and check water activity or Brix alongside. Retain samples per lot so that a positive result can be traced.
Cleaning validation
Swab or rinse-test lines after cleaning. A visual inspection is not enough for viscous products, which can leave a film that supports growth once diluted by the next batch.
Related reading: Sorbitol solution handling.
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