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food-safety HOW TO MEASURE SALT IN HOT SAUCE AND DO THE MATHS PER TBSP

Hi everyone.

Im using a refractometer to measure Dilute Solids in my hot sauce. As fast as I understand this gives me a reading of all sugars, salt, and other diluted solids in the hot sauce.
Is there any way to measure only the salt in the hot sauce and only the total sugars?

Thanks everyone
Best Regards
 
Ok, well, take all of your ingredients-by-mass, turn them into percentages, then find out the mass of one tablespoon of sauce. Calculate your salt-per-tablespoon by dividing out the salt %.

This assumes no liquid loss during processing. You could weigh before and after (in the cooking pot) to get an idea of liquid volume lost.
 
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Nope, sugars and sodium occur naturally in foods. A mango has 4mg of salt. You can't go by what you put in.
 
If you just need ballpark numbers you could just consider all your ingredients. You can google the sugar levels in certain fruits, look at the sodium in your soy sauce, etc. Do some math and you get close.
 
Put all of your ingredients in grams, including liquids. That will allow getting ratios of each ingredients easily done with math.

For a semi-accurate WAG...(wild ass guess)... use the online information for sodium and sugar parts per (whatever) for each ingredient.

Ultimately, for accurate information, it will likely need a lab test.


If you are looking at going legal, take time to get the recipe perfected, and when you are ready to pull the trigger, then get the lab tests.

Have Fun!!!
SL
 
Hi everyone.

Im using a refractometer to measure Dilute Solids in my hot sauce. As fast as I understand this gives me a reading of all sugars, salt, and other diluted solids in the hot sauce.
Is there any way to measure only the salt in the hot sauce and only the total sugars?

Thanks everyone
Best Regards
Is this for a NIP?

Nutritional
Information
Panel


Rules for countries vary greatly.
SL
 
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Put all of your ingredients in grams, including liquids. That will allow getting ratios of each ingredients easily done with math.

For a semi-accurate WAG...(wild ass guess)... use the online information for sodium and sugar parts per (whatever) for each ingredient.

Ultimately, for accurate information, it will likely need a lab test.


If you are looking at going legal, take time to get the recipe perfected, and when you are ready to pull the trigger, then get the lab tests.

Have Fun!!!
SL
Thanks for all the dedicated input! It was very helpfull.

JP
 
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