Shake it, spread it, pour it however you might like to enjoy it, hot sauce can be the perfect complement to a wide variety of foods.
Since the year 2000, the hot sauce market has increased by over 150%. Market estimates that the hot sauce market will reach $3.77B by the end of 2026. Able to add big flavor with minimal calories, hot sauce is estimated to be in 56% of all American households. With its massive popularity, many folks have turned to making their own spicy flavors. Whether hot sauce making is a hobby, a “side hustle”, or a livelihood, it’s critical to keep pH in mind to guarantee a safe and long-lasting product.
Using the Right Ingredients
Keeping It Safe
High acidity will help in preventing harmful microorganisms, but it will not help to prevent a handful of acid-resistant yeasts, molds, and bacteria. Best food safety practices recommend to thermally treating hot sauce (>180°F). This effectively destroys any potential vegetative cells within the mix such as Salmonella and Listeria. In the event that thermal treatment is not the desired mitigation process for you, further acidifying of your sauce via acetic or citric acid (pH <4.2) and the addition of chemical preservatives such as sodium benzoate and potassium sorbate may be used.
pH Made Easy with Hanna’s New HALO2
The HALO2 HI9810322 is designed with simplicity and reliability in mind. Don't let the name of cheese tester fool you, this HALO2 is perfect for testing in a variety of food samples (including hot sauce)! Able to measure pH with a +/-0.05 accuracy and equipped with automatic temperature compensation this unit is the perfect tool for easy measurement. With open-source Bluetooth integration, this tester can turn any Apple/Android device into a lab-grade meter capable of logging GLP-compliant data. This unit also utilizes an open junction to reduce the risk of clogging from solid and protein buildup making it ideal for high solid content liquids like that of hot sauce.
Wrapping (or Bottling) It Up
Now that you understand just how hot a topic pH is in hot sauce fermentation, we at Hanna are ready to help equip you with the right tools to kick your sauce up a notch. We hope you enjoyed this post and look forward to answering any of your condiment and quality testing topics.
Interested in more HALO2 products for all of your food testing needs?
For more information regarding how Hanna Instruments can help you with all of your testing needs, contact us, at firstname.lastname@example.org or 1-800-426-6287.
Braun, Curtis. “How to Make a Safe Hot Sauce.” Extension.sdstate.edu, 25 Aug. 2021, extension.sdstate.edu/how-make-safe-hot-sauce#:~:text=When%20making%20a%20hot%20sauce. Accessed 8 Apr. 2022.
CDC. “Steps to Safe and Healthy Fruits & Vegetables.” Centers for Disease Control and Prevention, 12 Feb. 2020, www.cdc.gov/foodsafety/communication/steps-healthy-fruits-veggies.html.