> >  I wonder, however if the addition of sugars provide a similar or
> superior preservative effect compared to dry, cool conditions.


Allen, I'm referring to dry product, not patties. For proteins and vitamins,
moisture allows chemical degradation.  For lipids and sterols, anaerobic
conditions, or antioxidants such as ascorbic acid or citric acid would
likely be more important.

The sugar content helps to prevent microbial growth.

Randy Oliver

             ***********************************************
The BEE-L mailing list is powered by L-Soft's renowned
LISTSERV(R) list management software.  For more information, go to:
http://www.lsoft.com/LISTSERV-powered.html

Access BEE-L directly at:
http://community.lsoft.com/scripts/wa-LSOFTDONATIONS.exe?A0=BEE-L