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hi dave, thank you so much for responding to my previous question. I do, however, use xanthan gum in my sauces. The sauce that gives me the most trouble is my pineapple habanero sauce. Only a small amount of oil is used to cook down the onions…the primary ingredients are fresh pineapple, pineapple juice, vinegar, chiles and spices… Each batch includes a half a cup of vinegar, half a cup of simple syrup and one cup of pineapple juice. Is there something in that combination that is causing it to separate? And what’s more frustrating is that it’s not every bottle.. There can be cases where it doesn’t happen and then over time you do see the separation. At this point, we cant afford copacking which is why we bottle it ourselves. I really appreciate your help.
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