[RStar]

Yes, I'm in California, and yes it does need to be made in a certified kitchen. My brother installs fire supression systems in resturaunts, so I have all the kitchens I need. And the labeling for hot sauce needs the nutritional label, and that's what I'm working on. The only thing to claim is sodium, there is less than 1 gram/serving of everything else. I'm a cosmetic formulator, so I know how to do all of the labeling, manufacturing, testing and stuff. I did brush up on food law, mainly the low acid canned food (LACF) law that hot sauce falls under. I just have to keep my pH below 4.6, as listed in title 21 of the FDA code, parts 108, 113, and 114. My product is 3.3 to 3.8 pH. and I have tested for the absence of microbial growth and passed each time. I'm also a cook, and I am very familiar with food canning practices. And I have formulas that can be processed in a plant should it take off.

It's just the math I want to check to make sure I'm right. I barely passed intro to algebra in HS, and never had any more. I never thought I'd need it (yeah, right!).

I can spend $500 per label to have it done for me (I have 3 recipes) which is a lot of hot sauce sales to recoupe. And I would do it if it was any other kind of food, but it's all zeros except the sodium, two recipes at 2% and one at 3%. And because they round on the label to the nearest tens, (example 79mg becomes 80mg) it doesn't have to be super acurate.

So, at 2% salt, it's approx 2 grams in 100 grams of hot sauce (technically it would be 2gm in 98gm so it's less than 2%, but I'm not going there), would be 2 grams multiplied by 1,000 to get the milligrams is 2,000mg per 100 grams product.

So, if a 1.5g serving of salt is 590mg sodium, that would be 0.59g per 1.5g salt. Divide 0.59 by 1.5 = 0.39g sodium per 1g salt.

2,000mg salt per 100g product, divide by 100 to get 20mg per 1g product. Now if I multiply by 0.39 (% sodium) I get 7.8mg sodium/g of product, multiply by 5 servings is 39mg sodium per serving (which will round to 40mg/serving; and make the 3% salt recipe 60mg/serving).

Any math experts out there to check my math? Each time I run it I come up with something different.....