Hi All,
Absolute newbie here in terms of food science, so pardon my ignorance.
Currently in the process of trying to tweak a hot sauce idea using fresh pomegranate juice. Towards the end of January I made a batch which appears to be going dark on the top of the bottles. Reading through posts it sounds like oxidization (see attached picture)
- The hot sauce has 13% Lime Juice & 6% White Wine Vinegar for acidity
- I'm using pomegranate, orange and grapefruit juice as the base (and xantham gum)
- Have been doing the hot fill method for bottling and then dipping in hot wax.
Questions I'm hoping someone could answer:
- If I pop the lid and there is no fizz, taste/smell is good - can I do a PH test at the point to confirm it has not spoiled etc? Or is it to late at this point for PH accuracy?
- Does oxidization occur quicker because the colour of the base it lighter (I.e. almost pink to light red)?
Absolute newbie here in terms of food science, so pardon my ignorance.
Currently in the process of trying to tweak a hot sauce idea using fresh pomegranate juice. Towards the end of January I made a batch which appears to be going dark on the top of the bottles. Reading through posts it sounds like oxidization (see attached picture)
- The hot sauce has 13% Lime Juice & 6% White Wine Vinegar for acidity
- I'm using pomegranate, orange and grapefruit juice as the base (and xantham gum)
- Have been doing the hot fill method for bottling and then dipping in hot wax.
Questions I'm hoping someone could answer:
- If I pop the lid and there is no fizz, taste/smell is good - can I do a PH test at the point to confirm it has not spoiled etc? Or is it to late at this point for PH accuracy?
- Does oxidization occur quicker because the colour of the base it lighter (I.e. almost pink to light red)?
