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Alternative Thickener

Hi all,

I've been using a little xanthan gum in my sauces due to some separations but a few folk have said they're put off buying because of its inclusion. A couple of people have recommended chai seeds as a replacement but I don't think I've ever come across that in a hot sauce.

Has anyone tried using it? Any tips or horror stories from including it?

Cheers,

K
 
You are allowed to call it Corn Sugar Gum if you think this helps.
 
It's the label-friendly name the FDA allows. There's a few others but they also sound like chemicals, it's the cleanest one.
 
I use carrageenan but I'm not selling my sauces. There is a bunch of anti-carrageenan propaganda on the internet also if one cares to google so not sure if it will help your particular situation.
 
It's true. Used to be a whole don't eat Ben and Jerry's because it has it.
 
Guar gum has a funny name but never seen negative press. But feel free to google lol.
 
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