Proprionic Acid? DIY Liquid suspension feeds

[Reefer Dan]

I’m curious about making my own liquid suspension foods. I’ve looked at the ones currently on the market and they have various forms of acid such as:

Citric Acid, Ascorbic Acid, Scorbic Acid

Also a preservative/antifungal like Proprionic Acid, “ec-approved antioxidant”, or some elusive process at some Norwegian university.

And a binder like Sodium Alginate.

Any idea where to start on figuring out how much/ratios or leads on how to do it?

 

[Randy Holmes-Farley Verified Community Expert]

If the goal of an acid (such as vinegar) to reduce the pH enough to prevent bacterial growth without refrigeration, I'd aim for a pH of 4 or less.

Beware that alginate may not work well at acid pH.

https://www.culinarycrush.biz/all/food-safety-with-acidity

 

[Reefer Dan]

If the goal of an acid (such as vinegar) to reduce the pH enough to prevent bacterial growth without refrigeration, I'd aim for a pH of 4 or less.

Beware that alginate may not work well at acid pH.

https://www.culinarycrush.biz/all/food-safety-with-acidity

That is good to know, I assume if it is intended to be refrigerated, the pH could be higher and the alginate would likely work better?

Also any insights on Proprionic Acid?

To be more specific I’m wanting to do this with baby brine shrimp and excess Tigrio copepods that I grow (I know this will kill them)

 

[Randy Holmes-Farley Verified Community Expert]

Propionic acid is like acetic acid (vinegar) except it smells less because it is larger. I’d just use vinegar.