Gum Guru Blog
You can find hot sauce almost anywhere in today’s culinary landscape. It embellishes dishes of every origin in large restaurant chains and privately owned dining establishments alike and is one of the more popular condiments in most household kitchens across the country. Recently, the hot sauce craze has reached a fever pitch due to the versatility and extensive available selection of this adaptable condiment.
Those outside the food industry may only think about food safety when an outbreak of food borne illness makes the news, however, the implementation and maintenance of a food safety and quality program is critical to ensuring a safe supply chain.
As part of its continued commitment to providing quality texturizers and stabilizers, TIC Gums recently passed its annual Safe Quality Food (SQF) audit with an “Excellent” rating. The company was audited against the most stringent level of the SQF Code, known as Level 3.
This is the sixth consecutive year TIC Gums received the highest possible rating of “Excellent.”
“Achieving and maintaining a Level 3 certification requires commitment from all employees, not just those in the quality department, and is a reflection of TIC Gums’ strong quality culture,” observed Bradd Eldridge, Director, Quality & Regulatory Affairs.
The SQF audit focuses on food safety, security and quality, and is accredited as one of the Global Food Safety Initiative (GFSI) audit schemes now being expected by major food manufacturers and retailers.
For our customers, our successful SQF audit may meet their requirement for onsite audits, eliminating their need to audit our facilities individually or making it possible to extend the time between audits.
Click here to download our newest SQF certificate
Hot sauce sales have increased by 150% since 2000, more than all other condiments combined. A market that once saw little variation is now a billion dollar industry, helping Americans add a spectrum of multicultural flavors to their regular meals. Hot sauce has produced a flurry of fanfare in recent years, acquiring a cult following of courageous palates that are willing to travel across the country to find and collect different varieties. There is a little something for everyone, with hot sauces ranging in flavor from the white hot Carolina Reaper to the milder jalapeno. And with such a diverse assortment still growing every day, there is no denying that the hot sauce business is heating up.
How is Hot Sauce Made?
The hot sauce manufacturing process starts with choosing peppers based on the manufacturer’s preferred flavor, spiciness and ability to source. Once selected, these peppers are then salted before sitting in batches to ferment for months without air exposure. The added salt acts as a preservative to protect from microbial growth as the peppers ripen over time. The resulting mash is strained, the salt content is diluted to about 6% by adding water, and the pH is adjusted to about 3.0 by adding vinegar. Once individual flavorings and seasonings have been added, the product is jarred or bottled for consumers.
The TIC Times is your source for the latest news on food texture and stability.
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Videos in the Basics of Food Gums Series
In this episode, we’ll be looking at the category of Food Gums known as Fermentation Gums. In our first video, we provided a little background on food gums as a whole. If you’d like to watch that video for a quick introduction, click the link in this video or in the description below to check it out.
Fermentation gums is a category that doesn’t get a lot of attention but the uses of these gums are quite extensive. The two most popular gums from this category are Xanthan gum and Gellan gum. These gums are derived from the coatings of naturally occurring bacteria. When these bacteria are exposed to a controlled fermentation bath, they excrete a coating that is then sterilized, separated and milled. The uses for this gum are many; the most common being in dressings, sauces and beverages. The superior stabilizing attributes of these gums makes them not only a highly desired food additive but a widely used one as well.
The use of Gellan gum has grown in popularity due to its beneficial suspension, texture and gelling attributes. Gellan also fits the growing trend of clean label ingredients because of its favorable perception among manufacturers and consumers. Not only that but Gellan works at low usage rates, and in a variety of applications from liquids to gels providing desirable stability and mouthfeel. In addition, it can be used together with other gums to provide complementary benefits.
Out of these different fermentation gums, there’s one that you’re more likely to hear about and that’s Xanthan. Xanthan is derived from the naturally occurring bacteria Xanthomonas and is widely used in the food industry for its incredible ability to provide both texture and stabilization. You’re likely to find it on labels for products like sauces, dressings, beverages, and even gluten-free bread. Xanthan was discovered in the 1960’s as scientists were attempting to create new food gums for commercial purposes. After its introduction to the food industry in the early 1970’s, Xanthan became a point of incredible interest for scientists and product developers and is widely used to this day.
So you might ask: “why is there xanthan in my salad dressing?” Salad dressing is one of the more popular applications of xanthan gum. We all know that traditional salad dressing tends to separate, hence why we shake the bottle before we pour. The great advantage of using Xanthan in Italian dressing for example, is its ability to keep the elements like oil, water and seasoning from separating out into those layers you commonly see. No matter how long the dressing sits, you’re going to retain a uniform mixture of ingredients when Xanthan is included in the dressing.
So to wrap up, in this episode we were able to touch on a new category of gums as well as look at the beneficial characteristics of Xanthan, one of the more widely known Fermentation Gums.
If you’d like to learn more, then check out this book by Andrew Hoefler called “Hydrocolloids”. It’s a great overview of common hydrocolloids. Also, there are some online journals you can reference for additional research. They can get technical but don’t let that stop you.
We hope you found this video helpful and perhaps presented a new perspective into the world of Food Science. Thanks for watching.