Cooking For Engineers

[Traveller]

Hello Forum members, I recently discovered your terrific resource here and thought I'd join as you seem to be helpful bunch.
So, I'm new here and I have a question, can any of you bright sparks give me a suggestion or some information as to what I might best use to stabilize a Gel made from Navel and Valencia Orange juice, it has 15% sugar, and I've given it a quick heat treatment to boiling then chilled it by running it through glass spiral packed in ice. It's Gelled with Kappa and has a small addition Xanthan (for mouth feel).
What I need to do is to ensure that the Juice (Gel) stays safe for consumption for up to 12 months.
I'm not able to find a source of Benzoic acid at least not in small quantities, I don't really want to buy 10 Kgs of it, any suggestions ?

Cheers,

Traveller

[Jim Cooley]

Try an Indian grocery. I think I've seen sodium benzoate for sale there alongside citric acid and the like.

[Jim Cooley]

Send me a private message wth your address and I'll send you a box. I bought some but never use it.