1 reply to this topic

[SauceQueen]

Hello,
Looking for advice and hoping I've come to the right forum!
I have a sesame sauce I'm trying to bottle and sell commercially. It does not hold up well to standard pasteruization. Heating it up to high heat in a pot on the stove results in a burnt taste and a change of color/texture. What are my options? Ph is 4.5.
Is there an alternative to preserving this sauce that will maintain it's integrity? Ideally, I would like to keep it free of preservatives but will include them if needed!
Any advice is so appreciate! 🙏

[SQFconsultant]

i have a client that bottles soy sauce, oyster sauce, hoisen, etc - they use HPP, works great.