Hot sauce has been made with vinegar since it originally became a spicy condiment almost 200 years ago. Manufacturers are reaching for new hot sauce recipes which exclude the use of vinegar as a preserving ingredient. Other preservatives are being used and added to hot sauce recipes to extend the shelf life, keep them safe for consumers and allow them to stay fresher longer.
The best preservatives for hot sauce are citric acid, potassium sorbate, ascorbic acid, acetic acid, and sodium benzoate. These additives will preserve a hot sauce, extend the shelf life and keep it fresh longer without altering the flavor, aroma or consistency of a hot sauce recipe.
Check out the ingredient labels on some of your favorite gourmet hot sauces…chances are they include one of these preservatives
Table of Contents
The use of preservatives in a hot sauce is not uncommon as gourmet and non-traditional ingredients are being used. Hot sauce has had a long history of staying fresh for a long time and as manufacturers are using different processes and different combinations of ingredients these preservatives have been needed.
| CITRIC ACID |
Citric acid
Citric acid has become one of the Most Common Preservatives for Hot Sauce due to its low cost and ease of use. The slight citric flavor compliments well with many hot sauce recipes.
Where to purchase?
Citric acid costs about $.50 an ounce and will add only pennies to a hot sauce recipe but can save hundreds of dollars by protecting a hot sauce recipe. Purchase a Milliard 2 lb bag HERE or browse other products on Amazon HERE.
Get the 5lb bag from One in a Mill HERE or 50lb pail from Duda Energy HERE.
To use citric acid as a preservative, you can follow these steps:
Determine the appropriate concentration
Citric acid can be used as a preservative in various concentrations depending on the specific application. The concentration will vary depending on the type of food or product you want to preserve. It’s important to consult reliable sources or guidelines to determine the appropriate concentration for your specific use.
The amount of citric acid needed in a recipe can vary depending on factors such as the specific recipe, desired acidity level, and taste preferences. Citric acid is typically used in small quantities as a flavor enhancer and acidifier.
To determine the amount of citric acid to use in a recipe, you can start with a small quantity and adjust to taste. As a general guideline, a common starting point is to use about 1/4 to 1/2 teaspoon of citric acid per 1 cup (240 ml) of hot sauce or per 1 kilogram of food product.
It’s important to note that citric acid is highly concentrated, so a little goes a long way. It’s always recommended to start with a smaller amount and gradually increase if needed, tasting as you go to achieve the desired level of acidity and flavor.
Additionally, it’s important to consider any specific recipe instructions or guidelines that may recommend a different amount of citric acid. Some recipes may have specific requirements or ratios to maintain the desired balance of flavors.
Check out some great Hot Sauce Recipes here!
If you’re unsure about the appropriate amount of citric acid to use in your specific recipe, it’s always a good idea to consult reliable sources, recipe guidelines, or consult with a food expert for more precise recommendations. Many Hot Sauce Co-Packers can provide this information for you.
Prepare a citric acid solution
Dissolve the citric acid powder in water or the liquid you are using in your hot sauce recipe to create a solution. The concentration of the solution will depend on the desired concentration of citric acid as a preservative. Make sure to use clean, filtered water to avoid any contaminants.
Add the citric acid solution to the product
Once you have prepared the citric acid solution, you can add it to the product you want to preserve. The method of addition will depend on the specific product. For example, if you are preserving fruits or vegetables, you can either dip them in the citric acid solution or spray the solution on them. If you are preserving a liquid product, you can simply add the citric acid solution directly to it.
Mix thoroughly
Ensure that the citric acid solution is evenly distributed throughout the product. This will help in preserving the entire batch uniformly. Adding the citric acid solution before the blending process will ensure this step is completed properly.
Seal and store
After adding the citric acid solution, make sure to seal the product properly to prevent contamination. Store the product in appropriate conditions, such as refrigeration or a cool, dry place, depending on the specific requirements of the product.
Citric acid may not be suitable for all types of preservation. It is primarily effective in inhibiting the growth of certain bacteria and fungi. For specific applications and concentrations, it’s always recommended to consult relevant food safety guidelines or consult with a food preservation expert.
| POTASSIUM SORBATE |
Potassium Sorbate
Like citric acid, potassium sorbate is also a widely used hot sauce preservative because it is tasteless and odorless and prevents the growth of molds and yeast states Healthline. To use potassium sorbate as a preservative in hot sauce, you can follow these steps:
Where to purchase?
Potassium sorbate costs about $1.00 an ounce and will add only pennies to a hot sauce recipe. If used correctly but can save hundreds of dollars by protecting a hot sauce recipe. Purchase a Spicy World 14 oz bag HERE or browse other products on Amazon HERE.
Get the 2lb bag from PURE HERE or a 1 gallon pail from Earthborn HERE.
Determine the appropriate concentration
To determine the amount of potassium sorbate to use in a recipe, you can start with a recommended concentration range and adjust accordingly. As a general guideline, a common starting point is to use about 0.1% to 0.2% of the total weight of the product.
The amount of potassium sorbate needed in a recipe can vary depending on factors such as the specific recipe, desired preservation effects, and regulatory guidelines. Potassium sorbate is typically used as a preservative in small quantities.
Here’s an example to illustrate the calculation:
- Determine the total weight of the product: Let’s say your recipe yields 1 kilogram (1000 grams) of hot sauce.
- Calculate the amount of potassium sorbate: If you want to use a concentration of 0.1% to 0.2%, you would multiply the total weight of the product by the desired percentage. For example:
- 0.1% of 1000 grams = 1 gram of potassium sorbate
- 0.2% of 1000 grams = 2 grams of potassium sorbate
These calculations are based on weight, so if you’re using a different unit of measurement, you’ll need to convert accordingly. Always follow recommended guidelines and consult with reliable sources or regulatory bodies for specific recommendations on the use of potassium sorbate as a preservative. It’s also important to handle and measure potassium sorbate accurately, following proper safety precautions.
The manufacturers recommendations can be a valuable source for the quaintly of potassium sorbate to use in a hot sauce recipe
Prepare a potassium sorbate solution
Dissolve the potassium sorbate powder in a small amount of warm water. This will help ensure that the potassium sorbate is evenly distributed throughout the hot sauce.
Heat the hot sauce
Heat your hot sauce to a temperature of around 160°F (71°C). This will help dissolve the potassium sorbate and aid in its effectiveness as a preservative.
Add the potassium sorbate solution
Once the hot sauce has reached the desired temperature, slowly add the potassium sorbate solution while stirring continuously. Make sure to add it gradually to ensure proper mixing.
Mix thoroughly
Stir the hot sauce thoroughly to ensure that the potassium sorbate is evenly distributed. This will help in preserving the entire batch uniformly. This step should be done before the hot sauce is blended for the final time.
Cool and bottle the hot sauce
Allow the hot sauce to cool down to room temperature before bottling it. Make sure to use clean, sterilized bottles to prevent contamination. Seal the bottles tightly to maintain freshness.
Store the hot sauce
Store the hot sauce in a cool, dry place away from direct sunlight. Proper storage conditions will help maintain the quality and shelf life of the hot sauce.
Potassium sorbate is most effective at inhibiting the growth of molds, yeasts, and some bacteria. However, it may not be effective against certain types of bacteria or other microorganisms. For specific applications and concentrations, it’s always recommended to consult relevant food safety guidelines or consult with a food preservation expert.
| ASCORBIC ACID |
Ascorbic acid
Ascorbic acid, also known as vitamin C, is commonly used in hot sauce as an antioxidant and preservative. It can help prevent the oxidation of certain compounds in the hot sauce, which can lead to color changes and flavor degradation over time. Ascorbic acid can also help inhibit the growth of certain bacteria and fungi.
Where to purchase?
Ascorbic acid cost less than $.35 an ounce and will add only fractions of pennies to a hot sauce recipe. If used correctly but can save hundreds of dollars by protecting a hot sauce recipe. Purchase a 2.2 lb bag HERE from Micro Ingredients or browse other products on Amazon HERE.
Get the 8lb pail from Duda Energy HERE or a 1-gallon pail from Earthborn HERE.
To use ascorbic acid in a hot sauce, you can follow these steps:
Determine the appropriate concentration
The concentration of ascorbic acid used in hot sauce can vary depending on the specific recipe and desired preservation effects. It’s important to consult reliable sources or guidelines to determine the appropriate concentration for your specific hot sauce.
The amount of ascorbic acid (vitamin C) needed in a recipe can vary depending on factors such as the specific recipe, desired effects, and taste preferences. Ascorbic acid is typically used in small quantities as an antioxidant and to prevent oxidation.
To determine the amount of ascorbic acid to use in a hot sauce recipe, you can start with a recommended dosage or follow a general guideline. As a starting point, a common recommendation is to use about 1/4 to 1/2 teaspoon of ascorbic acid powder per 1 cup (240 ml) of liquid or per 1 kilogram of food product.
It’s important to note that ascorbic acid is highly concentrated, so a little goes a long way. It’s always recommended to start with a smaller amount and gradually increase if needed, keeping in mind the desired effects and taste.
Additionally, it’s important to consider any specific recipe instructions or guidelines that may recommend a different amount of ascorbic acid. Some recipes may have specific requirements or ratios to maintain the desired balance of flavors and effects.
If you’re unsure about the appropriate amount of ascorbic acid to use in your specific recipe, it’s always a good idea to consult reliable sources, recipe guidelines, or consult with a food expert for more precise recommendations.
Start with a smaller amount and gradually increase if needed, keeping in mind the desired effects and taste
Prepare an ascorbic acid solution
Dissolve the ascorbic acid powder in a small amount of warm water. This will help ensure that the ascorbic acid is evenly distributed throughout the hot sauce.
Add the ascorbic acid solution to the hot sauce
Once the hot sauce has been prepared, slowly add the ascorbic acid solution while stirring continuously. Make sure to add it gradually to ensure proper mixing.
Mix thoroughly
Stir the hot sauce thoroughly to ensure that the ascorbic acid is evenly distributed. This will help in preserving the entire batch uniformly. Most quality blenders will have a slow setting that allows for the mixing of contents like preservatives without blending the contents into a sauce.
Cool and bottle the hot sauce
If your hot sauce recipe calls for cooking allow the hot sauce to cool down to room temperature before bottling it. Make sure to use clean, sterilized bottles to prevent contamination. Seal the bottles tightly to maintain freshness.
Store the hot sauce
Store the hot sauce in a cool, dry place away from direct sunlight. Proper storage conditions will help maintain the quality and shelf life of the hot sauce.
Ascorbic acid is generally considered safe for consumption, but it’s always recommended to follow proper food safety guidelines and consult with a food preservation expert or relevant resources for specific applications and concentrations.
| ACETIC ACID |
Acetic acid
Acetic acid, which is the main component of vinegar, is commonly used in hot sauce as a flavoring agent and preservative. It provides a tangy taste and helps inhibit the growth of certain bacteria and fungi, extending the shelf life of the hot sauce.
Where to purchase?
Acetic acid is available in both liquid and powder form and costs about $2.00 an ounce but a little adds a significant about of preservatives. If used correctly but can save hundreds of dollars by protecting a hot sauce recipe. Purchase a 12 oz bag HERE from Prescribed For Life or browse other products on Amazon HERE.
Get the 1 gallon pail from Calyptus HERE or a 5-gallon bucket from Duda Energy HERE.
To use acetic acid in a hot sauce, you can follow these steps:
Determine the appropriate concentration
The concentration of acetic acid used in hot sauce can vary depending on the desired flavor and preservation effects. It’s important to consult reliable sources or guidelines to determine the appropriate concentration for your specific hot sauce recipe.
Acetic acid is the main component of vinegar and is commonly used in hot sauce recipes to provide acidity and flavor. The amount of acetic acid needed in a hot sauce recipe can vary depending on the desired taste and acidity level.
To determine the amount of acetic acid to use in a hot sauce recipe, you can start with a recommended ratio or follow a general guideline. As a starting point, a common recommendation is to use about 1/4 to 1/2 cup of vinegar per 1 cup (240 ml) of hot sauce.
It’s important to note that the concentration of acetic acid can vary depending on the type of vinegar used. Different vinegars have different levels of acidity, so you may need to adjust the amount of vinegar based on the specific vinegar you are using and your taste preferences.
Additionally, it’s important to consider any specific recipe instructions or guidelines that may recommend a different amount of acetic acid. Some recipes may have specific requirements or ratios to maintain the desired balance of flavors.
If you’re unsure about the appropriate amount of acetic acid to use in your specific hot sauce recipe, it’s always a good idea to consult reliable sources, recipe guidelines, or consult with a food expert for more precise recommendations.
Choose the type of vinegar
Acetic acid is commonly found in various types of vinegar, such as white vinegar, apple cider vinegar, or malt vinegar. Select the type of vinegar that complements the flavor profile of your hot sauce.
Add vinegar to the hot sauce
Once the hot sauce has been prepared, gradually add the acetic acid while stirring continuously. Start with a small amount and taste as you go to achieve the desired flavor. This will also help in preserving the hot sauce.
Mix thoroughly
Stir the hot sauce thoroughly to ensure that the vinegar is evenly distributed. This will help in preserving the entire batch uniformly.
Cool and bottle the hot sauce
Allow the hot sauce to cool down to room temperature before bottling it. Make sure to use clean, sterilized bottles to prevent contamination. Seal the bottles tightly to maintain freshness.
Store the hot sauce
Store the hot sauce in a cool, dry place away from direct sunlight. Proper storage conditions will help maintain the quality and shelf life of the hot sauce.
It’s important to note that the acidity of acetic acid can vary depending on the type of vinegar used. Different vinegars may have different pH levels, which can affect the preservation properties and flavor of the hot sauce. It’s always recommended to follow proper food safety guidelines and consult with a food preservation expert or relevant resources for specific applications and concentrations.
| SODIUM BENZOATE |
Sodium benzoate
Sodium benzoate is a preservative that can be used in hot sauce to inhibit the growth of bacteria, yeast, and molds. According to the National Institutes of Health sodium benzoate is another tasteless and oderless preservative safe for consumption.
Where to purchase?
Sodium benzoate costs a little more than some other preservatives at about $3.00 per once. If used correctly but can save hundreds of dollars by protecting a hot sauce recipe. Purchase a 100 gram bag HERE from Artekas Innovation or browse other products on Amazon HERE.
Click HERE to get a 55 lb bag of sodium benzoate from JJ Chemicals.
Here’s a general guideline on how to use sodium benzoate in a hot sauce:
Determine the appropriate concentration
The concentration of sodium benzoate used in hot sauce can vary depending on the specific recipe and desired preservation effects. It’s important to consult reliable sources or guidelines to determine the appropriate concentration for your specific hot sauce.
The appropriate amount of sodium benzoate to use in a recipe can vary depending on factors such as the specific recipe, desired preservation effects, and regulatory guidelines. It’s important to consult reliable sources, guidelines, or regulatory bodies for specific recommendations.
In general, the concentration of sodium benzoate used in food products is typically between 0.05% to 0.1%. However, it’s crucial to note that the exact concentration may vary depending on the specific application and local regulations.
To determine the amount of sodium benzoate to use in a recipe, you can calculate it based on the desired concentration. For example, if you want to achieve a concentration of 0.05% in your hot sauce recipe, you would use 0.5 grams of sodium benzoate per 1 kilogram (or 500 milligrams per 1 liter) of hot sauce.
It’s important to handle and measure sodium benzoate accurately, following proper safety precautions. Additionally, it’s always recommended to consult with a food preservation expert, regulatory guidelines, or relevant resources for specific applications and concentrations to ensure the safety and effectiveness of your recipe.
Prepare a sodium benzoate solution
Dissolve the sodium benzoate powder in a small amount of warm water. This will help ensure that the sodium benzoate is evenly distributed throughout the hot sauce.
Heat the hot sauce
Heat your hot sauce to a temperature of around 160°F (71°C). This will help dissolve the sodium benzoate and aid in its effectiveness as a preservative.
Add the sodium benzoate solution
Once the hot sauce has reached the desired temperature, slowly add the sodium benzoate solution while stirring continuously. Make sure to add it gradually to ensure proper mixing.
Mix thoroughly
Stir the hot sauce thoroughly to ensure that the sodium benzoate is evenly distributed. This will help in preserving the entire batch uniformly.
Cool and bottle the hot sauce
Allow the hot sauce to cool down to room temperature before bottling it. Make sure to use clean, sterilized bottles to prevent contamination. Seal the bottles tightly to maintain freshness.
Store the hot sauce: Store the hot sauce in a cool, dry place away from direct sunlight. Proper storage conditions will help maintain the quality and shelf life of the hot sauce.
It’s important to note that the use of sodium benzoate as a preservative should be done in accordance with food safety guidelines and regulations. It’s always recommended to consult with a food preservation expert or relevant resources for specific applications and concentrations.
How to measure preservation in a hot sauce recipe
Measuring preservation in a hot sauce recipe typically involves assessing factors such as pH level, water activity (aw), and the use of preservatives. Here are some steps to consider when measuring preservation in a hot sauce recipe:
pH level
Measure the pH level of your hot sauce using a pH meter or pH test strips. The pH level is an important factor in determining the acidity of the hot sauce, which can affect the growth of microorganisms. Generally, a pH level below 4.6 is considered safe for … preventing the growth of most bacteria. However, specific pH requirements may vary depending on the recipe and desired shelf life.
Water activity (aw)
Water activity refers to the amount of available water in a product that is accessible to microorganisms. It is measured on a scale from 0 to 1, with lower values indicating lower water activity and reduced microbial growth. While measuring water activity may not be practical for … home cooks, it is an important consideration for commercial producers. Ensuring a low water activity level can help enhance the preservation of the hot sauce.
Preservatives
If you are using preservatives such as citric acid, potassium sorbate, or sodium benzoate, it’s important to measure and use them in the appropriate concentrations. Follow the recommended guidelines or regulatory requirements for the specific preservative you are using. This will help inhibit the growth of microorganisms and extend the shelf life … of the hot sauce.
Microbiological testing
If you are producing hot sauce on a larger scale or for commercial purposes, it may be necessary to conduct microbiological testing to assess the effectiveness of preservation. This involves sending samples of the hot sauce to a laboratory for analysis to determine the presence and levels of microorganisms.
It’s important to note that measuring preservation in a hot sauce recipe may require specialized equipment, knowledge, and resources. If you have specific concerns or requirements, it’s recommended to consult with a food preservation expert, regulatory guidelines, or relevant resources for more precise measurements and recommendations.
