3 ms·
A winemaker once gave me a sample of his own hot sauce which was great. The next year's batch he gave me, the body of it seems to separate a lot more to the poi
by prawn 3y ago
A winemaker once gave me a sample of his own hot sauce which was great. The next year's batch he gave me, the body of it seems to separate a lot more to the point where it ends up with the sauce settled at the bottom and then brine/oil/whatever up top. In commercial sauces, I'm sure they have additives that keep it consistent, but I doubt he's doing anything like that. What's likely caused that difference over the previous batch?
- lproven 3y agoA smooth mix of dissimilar substances is an emulsion. Keeping them mixed is called emulsification. Something that does this is an emulsifier. I don't know what it is, and it could be something natural, but what was there and now isn't is some kind of emulsifier.
- grogenaut 3y agoXanthum Gum