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Stabilizers for sauces

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Aynstayn

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Posted 28 August 2011 - 12:54 PM

Hi All,

I'm a big fan of Chilli sauce like tabasco and I do make my own at home with ground fresh chilli, food coloring, salt, water and vinegar. The problem is that the ground chilies settle at the bottom and the water/vinegar stays on top. I want a consistent product so what kind of stabilizer do I need? At what amount.

Thanks a lot,

Aynstayn



Hongyun

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Posted 28 August 2011 - 03:02 PM

Hi All,

I'm a big fan of Chilli sauce like tabasco and I do make my own at home with ground fresh chilli, food coloring, salt, water and vinegar. The problem is that the ground chilies settle at the bottom and the water/vinegar stays on top. I want a consistent product so what kind of stabilizer do I need? At what amount.

Thanks a lot,

Aynstayn


Hi Aynstayn,

You could probably try Xanthan Gum. They are relatively easy to get online.

Happy experimenting. :smile:


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Dr Ajay Shah

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Posted 29 August 2011 - 05:33 AM

Hi Aynstayn,

You could also try alginates which are vaibale online and also carragenan gum and Xanthan gum as mentioned by Hongyun.

Cheers


Dr Ajay Shah.,
BSc (Hons), MSc, PhD, PGCE(FE)
Managing Director & Principal Consultant
AAS Food Technology Pty Ltd
www.aasfood.com


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Aynstayn

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Posted 29 August 2011 - 05:46 AM

Thank you so much Hongyun.



SZY

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Posted 29 August 2011 - 06:27 AM

Try some cold starch. It forms gel while cold.



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Ratchet

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Posted 03 September 2011 - 03:29 PM

I think xanthan gum is your best bet. It is acid stable, easily hydrated, etc. you must be careful to disperse it well in your dry ingredients, ie, salt, sugar, spices. It will ball up or leave strings unless plated well. Also, some high shear helps. I have found that oils, if an ingredient, is the best dispersing agent.



Ratchet

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Posted 03 September 2011 - 03:31 PM

Try 0.2% as a starting point for Xanthan gum if that is your choice. I should have mentioned this earlier.



Aynstayn

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Posted 04 September 2011 - 01:25 AM

Thank you guys. Such a big help.





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