shipping Sauce darkens aftdr shipping
- Thread starter MarFar
- Start date
No problem, I'm learning this along with you. It's fun stuff to research.
Downriver
eXtreme
Agreed but the small amount needed should not really be detected in the taste like citric acid would, which is much more tart/sour. But good point.
HellfireFarm
eXtreme Business
Curious why you would think xantham gum isn't? It's a common ingredient in gluten-free flour blends. )Apparently it can cause similar reactions (so can guar gum) but it doesn't actually have gluten.)
Not criticizing your choice, just wondering about it...
I seem to remember reading somewhere that xantham gum is not truly gluten free. Could be wrong. But the Gluten Free Society does not endorse it. https://www.glutenfreesociety.org/is-xanthan-gum-gluten-free/
HellfireFarm
eXtreme Business
Seems to be a lot of discussion about it in celiac circles but most of that indicates a sensitivity, and some are sensitive to guar. I also note that the link makes the claim that it contains gluten but doesn't back it up. (a personal peeve of mine)
But as I said, it's not a criticizm and it's not my product. I see nothing wrong with your choice, it was pure curiosity - so I'll leave it at that and drop it
But as I said, it's not a criticizm and it's not my product. I see nothing wrong with your choice, it was pure curiosity - so I'll leave it at that and drop it
salsalady
eXtreme Business
There are lots of thickeners including carrageenan which is made from seaweed. Some xanthan is made from waste whey from cheese processing, some from corn, but i have not found a way to find out the xanthan source.
At some point you have to realize you will not be able to please everyone, If you want to cater to that VERY small niche market that is celiac gluten intolerant and a hot sauce purchaser, that is a VEEERRRY small market. Do the best you can to cater to allergies and what-not, and then make the decision as to how far down the rabbit hole will actually sell sauces and keep you in business.
This is not addressing the discoloration issue....but one other thing I noticed was the aquafaba, which is sort of a thickening agent, but is more of a foaming agent, not a stabilizer. I have not used aquafaba, so take this with a huge grain of salt. After looking at info online, aquafaba seems to make a nice foam., but is not like the gums which stabilized/suspends and holds the sauce from separation. I noticed in the bottle picture a lot of bubbles, which will break down and the bottle will look short filled. Again, there are LOTS of different gums. There is a Sticky here somewhere...
Gotta think more about the color and bitterness....
At some point you have to realize you will not be able to please everyone, If you want to cater to that VERY small niche market that is celiac gluten intolerant and a hot sauce purchaser, that is a VEEERRRY small market. Do the best you can to cater to allergies and what-not, and then make the decision as to how far down the rabbit hole will actually sell sauces and keep you in business.
This is not addressing the discoloration issue....but one other thing I noticed was the aquafaba, which is sort of a thickening agent, but is more of a foaming agent, not a stabilizer. I have not used aquafaba, so take this with a huge grain of salt. After looking at info online, aquafaba seems to make a nice foam., but is not like the gums which stabilized/suspends and holds the sauce from separation. I noticed in the bottle picture a lot of bubbles, which will break down and the bottle will look short filled. Again, there are LOTS of different gums. There is a Sticky here somewhere...
Gotta think more about the color and bitterness....
Just ordered a sample. The minimum is what I'm concerned with though because I just went thru that with Ingredion. They have a great product called Evanesse that is a chickpea broth emulsifier. Got a sample, worked great, and then found out their minimum order is a freakin pallet
EVANESSEâ„¢ CB 6194 - 37606H00
EVANESSEâ„¢ CB6194 clean label emulsifier delivers the functionality of a traditional emulsifier with the appeal of being sourced from chickpeas.
As an update I believe the problem came from incomplete seal. I use metal caps lined with plastisol. I learned the plastisol needs a minimum temperature of 180 for a proper seal. My hot fill is only 165.
The solution is to simply preheat the caps to between 180 - 190F.
The solution is to simply preheat the caps to between 180 - 190F.
So now you know (unfortunately through a bad seal) that your product will darken after opening. So you may want to try the ascorbic acid so your product will keep its color for your customers. Of course now, it should until opened (with the seal).
salsalady
eXtreme Business
sounds like bottles weren't properly sealed. The plastisol caps sound like the lids for canning jars that have the rubber seal used with the canning rings. When doing canning or BWB, the lids, and some caps that I have used for jams and such, the lids should be put into a sauce pan with water and brought to a light simmer, then kept warm until used.
Correct me if I am wrong, but I always believed Xanthan gum was gluten free. Everything I have looked up online over the past few years have indicated this and I have attached a food network article on it. I know don't believe everything you read online, however I since I have been telling family and friends the sauce I make is gluten free, I want to make sure it actually is!
"Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it’s the preferred thickener for those home bakers with food allergies." - J. Sheehan 2022
What Is Xanthan Gum?
You’ve seen it in gluten-free baking recipes, and maybe the back of an ice cream carton.
www.foodnetwork.com