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preservation Hot Sauce - Cream, Butter

P

pabz

Hi am looking to create a hot sauce with cream and butter added too it. Before I get hit with the messages shooting me for even calling it a hot sauce I apologise in advance and we shall call it a spicy cream sauce instead lol.

I am looking to rack the brains of the wonderful people here around a few things:

1. How would I get this to be shelf stable? I know ideally the PH should be below 4.0 but any suggestions on how lower it without having an impact on the cream and milk solids separating??

2. Do I need to add any additives to ensure the cream and butter don't separate and it stays together with the hot sauce.

3. Bottling - I want to use a plastic squeeze bottle for this is this an option. I have read about the hot fill method for preservation and wanting to see if using plastic bottles is an option for hot fill.

4. Is there any other way without cooking the sauce. Like a cold fill blend where I throw everything in blend it while cold and bottle it that way.

Sorry about the potentially amateurish questions as I am a total noob at this atm.

Appreciate any replies and sorry to the hot sauce gods for adding cream and butter. Please forgive me for my sins!

Thanks!!
 
Hmmmmm i dunno about cream and butter. Rancid springs to mind. There's a preservative called pimaricin used for dairy (totally natural btw) but I've only seen it used with yoghurt.

Why not go for a mayonnaise based sauce? Here in South Africa peri-peri mayo ("perinaise!) is mega popular with various heat and additional flavour options (garlicky, lemony or straight up).
 
:welcome: to THP, pabz!

I don't know all the regulations for Oz, so I will share a couple comments based on USA processing regulations.\

Cream and butter are HUGE critical factors for sauces in the US. I was able to get many sauces approved with minimal licensing. They were vinegar based sauces, with no critical items (seafood, dairy, meat...). To get the BBQ sauce licensed, which contains a small amount of butter, I had to get Better Processing Control School certified. It is a 40 hour course and test I was able to do online instead of having to attend a classroom. This was around 15 years ago.

Most of your questions will need to be answered by a food scientist or (what we have in the US for food licensing) a Process Authority. Using something like cream and butter is extremely risky if not done properly. It CAN be done properly, but you must make sure it is done properly. For your customer's safety and for yours as well so you don't get sued for making someone sick or (God forbid) something worse.

For separation- gums are what to look at. Guar, carragenan, xanthan, agar agar, are used in TONS of products for emulsification. Some need cooking, some don't.

If you can get your recipe and process approved by a food scientist or process authority for cold packing, then maybe using plastic bottles might be an option. Some plastic bottles available here in the US are approved for Hot Fill, but the temperature margins are very tight. Like, if the sauce is approved for bottling at 180F, the bottles are good up to 182F before they start to melt, shrink, and 'panel'. Most home/small time sauce makers do not have the very expensive bottling equipment to keep the sauce at exactly 182F for proper packaging.

You can cold pack (with an authority's approval!!!) if the sauce is very low pH. Dairy is not low pH, it might be a challenge to get the sauce to a safe pH. A PA or food scientist can help with that.

Pretty much everything should go thru a licensing authority as using butter and cream are extremely critical items and should not be used without the proper processes.

Hope I didn't rain on your parade too much. It IS possible, but it is a long slog if you are just starting out in the sauce business.

In case you haven't' found them, here's a couple good reads.
salsalady

tutorial Thread 'Making Hot Sauce 101'

Making and Bottling Hot Sauce 101 for Beginners

This post is for people wishing to make and bottle sauces for personal use or to share with friends and family. Persons wishing to sell their sauces should contact their local health authority and follow the guidelines of their Authority Having Jurisdiction for licensing, permits, insurance, etc required for commercial sauce ventures.

Making hot sauces, BBQ sauces and many other types of sauces is a fun and rewarding adventure. The combinations of chiles and flavors are endless so there’s always...
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salsalady

tutorial Thread 'Starting a Food Business 101'

Starting a Hot Sauce Business 101-

There you are again….at another family gathering and everyone is gobbling up your SuperAwesomeSauce. Last week at the company picnic, it was the same story.

Everyone says It’sTheBest!
And Everyone says YouShouldSellThis!
So you start to think…Why Not? Everyone loves it, I could make a million dollars selling my SuperAwesomeSauce!..................…



Now What????


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So you want to start...
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Good Luck and for your noobie sins...pour a shot glass of hot sauce and down it in one go.....

:rofl: Just Kidding! And if you do that, post a vid~~~

Good luck! This will be a journey if you want to pursue it. Keep us informed!
salsalady
 
Appreciate the reply I have reached out to a food techie and I will keep you all posted on how it goes.

Thanks again for everyone's replies.
 
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