Food Engineering/Manufacturing/bottling sauces

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Question
I intend to start bottling sauces(home-made)for retail purposes. Can you please guide me about the use of preservatives and the way to bottle them (sanitising etc.)

Does the use of ingredients make any difference in type of preservatives. I intend to use capsicums? Does that make sense?

Answer
Hello Shalini

Vinegar and Salt are preservative that keeps the acidity of the final sauce low enough to prevent microbial and fungal growth outside of a refrigerator setting.

For sanitizing you may want to boil all dry ingredients in whole form before reducing to the size of eac for your sauce preparation.

Hope this helps.

Best regards

Jim

Food Engineering/Manufacturing

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Jim

Expertise

All processing and packaging related questions

Experience

Have worked with all possibile processing and packaging systems used in food industry. I have over 30 years experience related to Food and Beverage manufacturing.

Organizations
Institute of Food Technology American Institute of Chemical Engineering

Publications
Holder of two patents

Education/Credentials
Masters in Chemistry BS in Chemistry Bs and in Chemical Engineering

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