Hi guys, would like to ask on the amount of ascorbic acid to add to hot sauce. My sauces are at ph 2.9 but theres still some oxidation issue and would like to add ascorbic acid to minimize oxidation. Net weight of sauces 250g/90g respectively.
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preservation Ascorbic Acid for Oxidation
- Thread starter ChilliPadie
- Start date
bump
Use 1/4-1/2 teaspoon crystalline ascorbic acid per quart of sauce, or 1-2 grams per quart.