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About J. Peter Clark
Expertise
How various processed foods are made; ways to improve manufacturing; how to make a new food product.

Experience
Employment history: Research Engineer, U.S.Agricultural Research Service, Associate Professor Chemical Engineering, Virginia Tech, Director of Research, Continental Baking Company, President, Epstein Process Engineering, Inc., Vice Presdent Technology, Fluor Daniel, Inc., Consultant to the Process Industries

Organizations: American Institute of Chemical Engineers (Fellow) Institute of Food Technologists, American Association of Cereal Chemists, American Association of Candy Technologists, American Society of Agricultural Engineers,

Publications: Several Encyclopedias (Kirk and Othmer, Chemical Technology; Food Science, Food Technology and Nutrition; Wiley Encyclopedia of Food Science and Technology; Encyclopedia of Life Support Systems); five books, two book chapters; numerous journals.

Education: BSChE Notre Dame PhD University of California, Berkeley

Awards: AIChE Food, Pharmaceutical and Bioengineering Division Award 1998

Clients: Major food processing and pharamaceutical companies.

You are here: Experts > Industry > Food Engineering > Food Engineering/Manufacturing > sauces

Food Engineering/Manufacturing - sauces

Expert: J. Peter Clark - 8/6/2007

Question
QUESTION: i take ingredients from other products (ie. jellies, ketchups, mustard, bbq sauces, soy sauce etc etc) and create my own sauce.
1. How can i sell these sauces in stores?
2. would I need to pay the companies in which i use their products?
3. what about preservatives to protect freshness?

ANSWER: 1. Getting on the shelves of stores is one of the great challenges of the food business. You might have your best chance with stores near your location and grow from there.
2. You have already paid your suppliers when you buy their ingredients. You can do what you want with them.
3. Many sauces are acidic and just need to be hot filled for preservation. This means heating to about 195 deg F and filling into clean bottles, then holding for about 30 seocnds and cooling in the bottle.

---------- FOLLOW-UP ----------

QUESTION: thank you. you are very helpful.. but
1.what do you mean by HOLDING FOR 30 SECONDS?
2. heating it takes some of the flavor out of the sauces, what can I do for that? ( my sauces have specific directions, IE. (a) without heat it has a sweet n spicy flavor and the sauce is thicker(b) heat a little it takes the spices out (c) heated up completely, it is better used for BBQ'ing

Answer
1. "Holding for 30 seconds" means keeping the jars hot for 30 seconds after filling before cooling, usually by spraying with water. This allows the sauce to sterilize the jars and caps.
2. The formula or recipe may need to be adjusted for the heating effect. This means tasting after heating, holding and cooling. It is quite common for foods to be affected by the preservation process. Some foods are nearly inedible before treatment because the flavors are so strong but taste fine after heating. Try adding more of the flavors that seem to be missing, then heating, holding and cooliing before tasting.

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