	US 11,717,011 B2
	Hot sauce
Matthew Loren Beeson, Baton Rouge, LA (US)
Filed by Matthew Loren Beeson, Baton Rouge, LA (US)
Filed on Dec. 21, 2017, as Appl. No. 15/851,063.
Prior Publication US 2019/0191750 A1, Jun. 27, 2019
Int. Cl. A23L 27/60 (2016.01); A23L 27/24 (2016.01); C12G 3/00 (2019.01); A23L 27/10 (2016.01); A23L 23/00 (2016.01); A23L 33/105 (2016.01)

CPC A23L 27/60 (2016.08) [A23L 23/00 (2016.08); A23L 27/10 (2016.08); A23L 27/24 (2016.08); A23L 33/105 (2016.08); C12G 3/00 (2013.01); A23V 2002/00 (2013.01); A23V 2250/082 (2013.01); A23V 2250/30 (2013.01)]

10 Claims

1. A hot sauce comprising:

a. capsaicin sourced from capsicum pepper liquids and solids;

b. ethyl alcohol;

c. solids;

d. wherein the hot sauce is a shelf stable suspension having a pH greater than 3.0;

e. wherein a percent moisture of the hot sauce is between 65% and 98% by weight;

f. wherein the hot sauce measures at least 1,000 SHU on the Scoville scale;

g. wherein the hot sauce is between 16 and 65% alcohol by volume;

h. wherein the hot sauce is organoleptically unfit for beverage purposes; and

i. wherein the hot sauce does not contain vinegar and has a color stability superior to vinegar preserved hot sauce.