Q: Hi Dave,
I make 3 types of habanero hot sauce: peach/mango, a carrot base, and a habanero mustard. None have a pH above 4, and all are hot packed sauces. In the mustard, I get a discoloration from the original vibrant yellow to a dull beige over time and in the peach I get a darkening at the top of the sauce in the neck. Are there any natural inhibitors for discoloration? I use all fresh ingredients and am trying to avoid using chemical preservatives.
A: Hello Amiel:
I am not a manufacturer nor a chemist and have never made a product, so this is a question for a co-packer to answer. I would venture a guess that it’s oxidation in both cases. These are precisely the kind of problems that chemical preservatives usually fix.–Dave