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Sauce Separation PDF Print E-mail

Hi Dave:

I bottle my own hot sauces and it just seems that I can't find a consistency when it comes to the sauce separating. I'm hoping that getting the correct method/amounts will help.


Hello Karen:

Generally speaking, the cause of such separation is either too much water in the sauce, or two non-miscible substances (like oil and water) that are not forming a true suspension.  Commercial sauce manufacturers use a stabilizer like xanthan gum, which is not commonly available to amateur saucemakers.  If you are moving into the professional arena, I suggest finding a co-packer to bottle for you.

Dave DeWitt

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