Re: [CH] Pepper puree
Cameron (PheasantPlucker@columbus.rr.com)
Fri, 18 Sep 2009 09:07:24 -0400
>Thanks for the advice. In doing some reading on sodium benzoate
>online, the sources I'm finding indicate that it works when
>acidified (that it's the benzoic acid that actually acts as the
>preservative); in your experience, is the pepper mash itself of low
>enough pH (below 4.5) to produce benzoic acid without further
>acidification?
That would depend to some extent upon the variety of peppers used and
their stage of ripeness. In my view however slight acidification is
beneficial to the flavor. For example, citrus juices, acetic acid
(unflavored vinegar) and ascorbic acid (Vit C) are all OK in small
amounts - and it does not take much to alter the pH a lot.
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Regards,
Cameron