Posted by: Dave DeWitt on Jul 03, 2009
Sonoma Organics, a division of Seco Spice Ltd. of Berino, New Mexico, has announced the release of a new product to stabilize the heat levels of fiery foods products. Until now, manufacturers have had to depend on imported, oil-based oleoresins, notes chemist Marlin Bensinger, who invented the process for making a water soluble chile extract. The advantage of HydroCap™ is that it does not separate in water-based products such as salsas and hot sauces and does not change the flavor of the product. Bensinger added that HydroCap™ is not designed to make superhot sauces but rather to be added to products of any heat level to increase or stabilize their heat levels as measured by the industry standard, Scoville Heat Units. HydroCap™ is organic and kosher and is available in varying heat levels but most commonly 10,000 and 50,000 SHU with 100,000 SHU coming in the future. For more information on HydroCap™, send an email here.