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preservation Xanthum Gum before or after pasteurisation?

If you add an ingredient after the whole sauce is not technically pasteurized.
 
Xanthan is stable while heated or cooled. I usually add at the beginning of the process. It helps to gauge viscosity.

If the sauce is thick-ish...STIR A LOT....especially if there are sugary ingredients in the sauce.
 
Whipping Self-Help GIF by Alex Monaco
 
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