Detailed Instructions: Given the background description of some cooking related query, summarize the question into a title
Problem:Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to be one of the most common stabilizing ingredients in a lot of hot sauces, is this the most natural and effective way to keep a sauce from separating? Also what is the best way to incorporate it into the sauce. Is xanthan gum frowned upon for people who are looking for an all natural sauce and is it alway necessary to use a stabilizing agent? Thank you guy
Solution:
Using xanthan gum