Oil in hot sauces?

Hello,

Can't seem to find a definitive answer on this. If I was to produce an imitation Frank's red hot and add, say, canola oil to this (no more than 5-10% of the final product volume), would it be safe and shelf stable? I of course sanitize everything and follow the hot fill hold bottling method.

Just curious as I want to make a proper wing sauce, and those typically have some kind of oil/butter element added.

Thanks!

submitted by /u/dafishinsea
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