bart wrote:
> Hi all, I've been making a habanero hot sauce by sauteeing onions,
> adding a bit of garlic than adding carrots & water, then boiling
> 'till the carrots are soft. Then I place it all in a blender with
> de-seeded/ribbed habaneros, salt & vinegar & bottle it. The problem
> is that it starts to separate after a few weeks. Corn starch always
> separates after a few days/weeks & I really don't want to have to
> cook the habaneros. I've tried making it thicker, but then it's hard
> to shake out of the bottle when it's cold ( & splashing what is
> essentially, thickened bear spray, all over!). Is there any
> emulsifier that might keep it from separating? Thanks in advance! B

Food gums can do that. Xanthan, guar, gum Arabic and others. Do some
research on them. I'm assuming you aren't making them commercially. Gums
in the quantities necessary for home-packaging are available in most
health food stores.

Pastorio

Can you tell us more about this? How do they vary? How do you know
how much to use?

I've never considered using an additive like this for home use.

Regards, Dianna



On Wed, 14 Dec 2005 15:41:12 -0500, "Bob (this one)" >
wrote:


>Food gums can do that. Xanthan, guar, gum Arabic and others. Do some
>research on them. I'm assuming you aren't making them commercially. Gums
>in the quantities necessary for home-packaging are available in most
>health food stores.
>
>Pastorio

_______________________________________________
To reply, please remove "fluff" from my address.

Dianna Visek wrote:

> Can you tell us more about this? How do they vary? How do you know
> how much to use?

These are the kinds of questions that either don't make any difference
(how do they vary?) or depend on the results you want (how much to
use?). It's a large subject and why I suggested you do some research.
Here are some you might want to look into.

Xanthan gum.
Gum Arabic.
Guar gum.
Carageenan.

You might also want to consider modified starches (q.v.). It all depends
on what results you're looking for.

> I've never considered using an additive like this for home use.

The world is a wondrous place.

Pastorio


> On Wed, 14 Dec 2005 15:41:12 -0500, "Bob (this one)" >
> wrote:
>
>>Food gums can do that. Xanthan, guar, gum Arabic and others. Do some
>>research on them. I'm assuming you aren't making them commercially. Gums
>>in the quantities necessary for home-packaging are available in most
>>health food stores.
>>
>>Pastorio