How can I stabilize my hot sauces?
I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and water, then put them into a food processor. They are not fermented. In time the water and the pulp is separating in the bottle. How can I prevent that?
If possible I'd prefer to use organic ingredients, or at least things produced from plants with relatively little processing.
Best Answer
These products are called thickeners.
Gum Arabic is often used for this as well as karageenan, xanthan gum, sometimes corn starch or potato starch.
You have to experiment with the different thickeners so you get the consistency you want.
Pictures about "How can I stabilize my hot sauces?"
Quick Answer about "How can I stabilize my hot sauces?"
Xanthan gum is a common food additive used as a thickening agent, popular as a hot sauce stabilizer to prevent separation, but it has many other uses.How do you keep hot sauce from separating?
There are many ways of stabilizing an emulsion or a particle solution, but the easiest is to slightly thicken the mixture with a thickening agent. Large, processed food companies use a combination of different thickeners based on the ingredients in the emulsion, but for home cooks xanthan gum is a great place to start.How do you stabilize a sauce?
These products are called thickeners. Gum Arabic is often used for this as well as karageenan, xanthan gum, sometimes corn starch or potato starch. You have to experiment with the different thickeners so you get the consistency you want.How To Start a Hot Sauce Business with Tubby Tom's - by Made in the Cotswolds
More answers regarding how can I stabilize my hot sauces?
Answer 2
well, you just want to emulsify, so I guess a little flour, in the form of a roux, or beurre manie is a good natural option. Cornstarch is another option, less taste, smoother, but slimier. Arrow root, even more neutral. Or the most natural option is to grate a potato really fine, and boil it for the last two minutes or so.
Answer 3
A very "natural" thickener - if your texture can take it - would be breadcrumbs. They are used in eg romesco sauces too...
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Polina Tankilevitch, David Bares, Silvia, Andrea Piacquadio