preservation Xanthum Gum before or after pasteurisation?

[chillinovice69]

Hi all, quick question here!

Should Xanthum Gum be added before or after pasteurisation?

Thanks and kind regards...

 

[The Hot Pepper]

If you add an ingredient after the whole sauce is not technically pasteurized.

 

[salsalady]

Xanthan is stable while heated or cooled. I usually add at the beginning of the process. It helps to gauge viscosity.

If the sauce is thick-ish...STIR A LOT....especially if there are sugary ingredients in the sauce.

 

[FGpepperguy]

@salsalady I still remember you schooling me on how to spell that thickener.

 

[The Hot Pepper]

 

[salsalady]

"that thickener"....still scared to spell it?