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So I am currently trying on a recipe of homemade hot sauce, but I plan on adding either sodium benzoate or potassium sorbate as the preservative. I have figured out how much I would try using, but I am not quite sure about when I should add the preservative into my hot sauce. I have read of how: you dissolve the preservative with water before adding, but I am lost about when. My goal is to make it as similar to the commercial tomato ketchup (more viscous than the usual runny hot sauce), and I use xanthan gum as thickening agent. If I were to add the preservative mixture at the very last step (after heating process), I am afraid that the preservative liquid won't mix well with the already thickened hot sauce. So when (or to be precise, in which step) should I add the preservative into my hot sauce?

Ellise
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You probably will need to add it to the water that you are adding to make the hot sauce to make sure the preservative dissolve thoroughly.

Mammo cook
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