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Chili sauce is produced worldwide, but each is augmented by the cultural elements of where it is made. Most chili sauces consist primarily of chilis, though some preparations include tomato as the primary ingredient. Vinegar, sugar, and salt are added to the chili sauce processing equipment, and the mixture is thickened mainly by cooking.

What chili sauce equipment do you need?

Small-scale laboratory dispersing machine

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Colloid mill

For creating extremely fine emulsions and high quality dispersions a high pressure homogenizer is often chosen.  ...

High-pressure homogenizer

When processes call for homogenized emulsions with extremely fine particle sizes the traditional t...

GMP homogenizing system

Manufacturers need production mixing equipment that is capable, flexible, and easy to maintain. Accur...

Corundum disk mill

Wet milling and grinding of viscous liquids or pastes containing solid particles such as peanut butter,mus...

Dispersing machine for very fine emulsions and suspensions

For continuous high performance mixing of solid and liquid ra...

Cone mill machine

When your raw materials include agglomorated suspensions of grainy or crystalline solids and your process n...

Inline batch mixer for solids and liquids

Several issues often arise when your process requires batch-wise mixing of powde...

Continuous homogenizing system

Certain mixing tasks present unique challenges and manufacturers need equipment that is speci...

High accuracy homogenizing system

When extremely high accuracy is required in your recipe or formulation traditional mixing...

Horizontal kneader

For high viscosity products, better results and reduced process times can be achieved with kneading type r...

Vertical kneader

Production of highly viscous products with high solid content often benefits from kneading processes rather t...

Continuous kneader

Effective mixing of highly viscous products with extremely high solids content can be difficult and the re...

Batch dispersing machine

Equipment operating under the rotor/stator principal is often employed when more traditional methods...

Batch dispersing machine for abrasive products

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Batch dispersing machine for bottom entry into vessels

When your process requires high performance mixing or dispersion b...

Cost-effective homogenizing and emulsifying system

Manufacturers need production mixing equipment that is capable, flexib...

Dust-free continuous homogenizing system

Producers in a wide variety of industries benefit from equipment that can continuo...

Dilution system for two or more liquids in one pass

Onsite dilution of liquid process ingredients has historically been a...

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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The hidden hotness of chilis unveiled

The magical heat of the chili pepper comes from their natural defense mechanism against would-be mammalian predators. Capsaicin is the active component of chili peppers that imparts a powerful burning sensation after ingesting. Biting into a chili pepper releases the chemical, which then binds to pain and temperature receptors. The highest concentration of capsaicin is found in the membrane directly surrounding the seeds of chili peppers, but the seeds themselves contain none.

The concentration of capsaicin in the chili decreases with distance from the seeds. Based on capsaicin concentration, the Scoville scale is used to estimate relative pungency. The unique burn of chili peppers has made them a staple ingredient in many cultures, adding a new dimension to the taste of any dish.

Chili sauce processing equipment: Firing up your process for making chili sauces

Chili processing begins with the cleansing of prospective peppers, followed by blanching in a boiling tank or steam chamber. You then grind down the chilis, adding water as necessary to ease grinding. During this stage, you typically remove the pepper peels, and if looking to tame the spicy flavor you may remove the seeds as well. It should be noted that Often, the seeds are processed into various powders which can be used for a variety of different application.

The ground chili paste is now ready to be combined with your other ingredients in a mixer and should be boiled to incorporate all the elements and thicken the sauce. While cooling, acetic acid, sodium benzoate, and sorbic acid should be added below 80ºC, and ascorbic acid must wait until the mixture cools to 65ºC. Bottling should also occur at 65ºC to prevent the growth of microbes. It’s also worth noting that prior to labeling, bottles should be stored in a cool dark place for a week or two to screen for defects.

Serving your spicy sauce, better thick than quick

In its raw form, chili sauce is usually quite thin due to its high water content. Thicker sauces are often more practical for consumption, so chili sauce processing equipment such as a mixer and cooker provides the opportunity to achieve a more desirable consistency. Starches such as cassava starch are commonly added to chili sauces to bulk up the viscosity. In addition, cooking the sauce allows you to boil off excess water, further condensing the mixture. Thicker liquids are sometimes more difficult to process, so to incorporate all ingredients you require high shear mixers or agitators. In addition, after cooking, the sauce is rapidly cooled using a fan to help the mixture further thicken.

The not-so-sweet truth about sugar content

Perhaps somewhat surprisingly, chili sauces often contain fairly large amounts of sugar. In sweet chili sauce, sugar makes up 30% of the composition or more. Sugar-free chili sauces provide fewer calories while sacrificing relatively little in the way of flavor. To achieve this, sugar substitutes such as stevia, erythritol, or other sugar alcohols are commonly used to add sweetness without the extra carbs. The process of developing these sugar-free alternatives remains largely the same, though you should consider how your chosen sweetener might interact with your formula differently than table sugar. Most notably, aspartame can lose its sweetness with heating.

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