Re: What Percentage PG?

A did a little research into potassium sorbate, and while it does not
inhibit some bacteria, particularly spore form anareobic bacteria under
acidic conditions, such as cheese production, it does inhibit a wide
variety of bacteria, see the following, for example
http://72.14.203.104/search?q=cache:UAz6yWMz3BsJ:www.ams.usda.gov/nop/NationalList/TAPReviews/PotassiumSorbate37.pdf+potassium+sorbate&hl=en&gl=us&ct=clnk&cd=15
.. Further commercial cultures would have been bred or genetically
engineered for compatiblity with other ingredients, just as wine
cultures are bred/engineered for sulphite tolerence.

As far as tobacco staying wet and sticky for 10 years due to the
presence of the volatile and oily humicant propylene glycol as opposed
to the sticky and non volatile humicant sugar, well I just don't buy
it. Pure fructose sugar may crystalized out of solution under ambient
conditions, though the bags of solidifying fructose at the health food
store tend to suggest otherwise, and my experiences with malt extract
also suggest the need for artificially dry conditions unless you live
in a desert and don't use a humidifier, but mixed with other sugars it
should not crystalise. Since fructose would be most commonly used as
invert or fruit juice, and cane sugar it usually used as well,
crystalization is unlikely. Further the stickiness suggests an ambient
humidity too high for crystalization. Personally I've had lightly
cased tobaccos dry out in a week under the conditions you describe, in
the summer, and I live less than 1000 ft from lake erie.

KL
gbd in a Comoy 296

.

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