How much Xanthan Gum for Hot Sauce?

In this video I experiment with Xanthan Gum so you have a better idea of how much Xanthan Gum you need, to keep your Hot Sauce from separating and to thicken it up.

To support me and my channel:
OR
----------------------------------------------------------

Note: All information provided by ChilliChump is furnished only for educational/entertainment purposes only. You agree that use of this information is at your own risk and hold ChilliChump harmless from any and all losses, liabilities, injuries or damages resulting from any and all claims.

+++

[ChilliChump]

If you want to see more tests like this let me know! I will get hold of some equipment (or make it!) to help standardise some of my testing, so you get a better idea of what I am doing.

[RandomInternetProfile]

I watch the whole videos anyway, but thought it was cool of you to add the amount per mL at the start of the video. Shows you care more about educating new sauce makers, and less about dragging people through a 16min video for monetization purposes, making us wait for the answer at the end of the video. Very admirable.

[DonPandemoniac]

Experiments are always good, that's where new knowledge is found. And they are entertaining no matter what.

[Snordster]

Lekker man. Great graphic explanation. I needed that. Especially the 5 gms test. The kinda thing that sticks in your mind forever.... Thank you.

[SullyStuff]

That sign still looks great. And I’d love to see more experiments to understand what to do so that I don’t have to waste an entire batch of pepper (especially if I don’t grow as much as you haha) Keep them coming.

[crabmansteve]

I put a little xanthan gum into my cake batter when I make Yule logs for Christmas, it greatly helps the cake be pliable enough to roll without cracking.

[Tokiareinke]

Really entertaining way of learning the usage of xanthan gum! The saying "less is more" is really true regarding xanthan gum.

[cymaticgaming]

You really do a ton of work for your videos and it shows.

[pensadorrealista]

Thank you so much for your free lessons. I have been learning alot from your videos. Big up from Angola!.

[olliebellamy]

Thanks for this video, it's really insightful for a fellow sauce maker! I will definitely be checking out some of your other videos.

[stephenfarrell]

Nice to see more with the blender, always wondered if they were worth the extra $. Now I know how much Xanthan not to use! Thank you.

[Sam-ljvj]

Did you read my mind? Literally just when I was about to buy Xanthan Gum you upload a video!

[erikhartwig]

the technical nature of this video is awesome. Great content!

[robertnoel]

I always wanted to ask about the xanthan gum ratio. Nailed it

[geringgardener]

I like the consistency of sauce 2 and 3

[rogerdillon]

I have just "found" this video when looking for one of your videos where you added XG as an emulsifier as I am about to try XG myself. Thanks for education which will be of great help.

[MrRockstar]

Yes more shows like this!!
Great info...thank you!!

[rabihfattouh]

Such a life saver. I was looking for this video and you happen to Upload it today ! MY MAN ! <3

[morganchilds]

I'm with you all the way here! Xanthan in very small concentrations is absolutely amazing for hot sauce and salad dressing, but you really cannot use too much. Today I made some hot sauce from some Dominican habanero peppers I had fermenting for 3 days in a 3 percent brine. A little garlic in with them as well. Had about 730 grams of peppers and mash liquid, a bit of sugar, and then topped up to a litre with vinegar. For one litre of liquid, I feel like the ideal Xanthan concentration is right around your number 3 here. ABOUT... 0.2 percent by weight. Two grams of Xanthan for 1000 ml. Any more and you risk having a slimy mouth feel. Any less and it doesn't cling... that's really what it's about is clinging to ingredients while still flowing off them freely.

[MattSigler]

Thanks for taking the time to make these videos. Very educational and easy to follow. Cheers & happy holidays from Kentucky, USA. - Mad Matt's Hot Sauce