Re: [CH] SWEET, SWEET, HABANERO WINE V8 #507
Cameron Begg (begg.4@osu.edu)
Tue, 05 Mar 2002 09:33:23 -0500
Hi C-H's,
Robert Farr wondered:
>BTW, the only reason ANY company has to add a preservative - like Sodium
>Benzoate - to their hot sauce to halt fermentation is this:
>1. They bottled below 165 degrees, and didn't sterilize their bottles.
>2. They're not an acidified food
>I'm at a loss why companies do this. Makes no business sense at all!
Makes perfect sense to me. They avoid being sued by folks getting ill
after opening and not refrigerating the product. (Bacteria gain
access as soon as the bottle is opened.) I make red savina sauce by a
freeze thaw technique to minimize capsaicin loss. The sauce is not
heated at all. I keep it bacteria free at room temp. with sodium
benzoate, stop fermentation with potassium sorbate and keep the
components from settling out by thickening with xanthan gum. Safer,
better living through chemistry, but you have to be careful -
especially about ingesting naturally occurring compounds!
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Regards, Cameron.