Sauces & Dressings Solutions
Functional ingredient solutions to improve viscosity, emulsion stability, texture, and shelf life in sauces and dressings.
Applications
- Ketchup
- Mayonnaise
- BBQ Sauce
- Chili Sauce
- Mustard
- Salad Dressings
- Cheese Sauce
Common Challenges
- Phase Separation
- Water Separation
- Poor Viscosity
- Oil Separation
- Texture Instability
- Short Shelf Life
Ingredients Solutions
Hydrocolloids
Improve viscosity, suspension and water binding.
- Xanthan Gum (E415)
- Guar Gum (E412)
- Carboxymethyl Cellulose – CMC (E466)
… More
Acidulants
Balance acidity and improve flavor.
- Citric Acid
- Acetic Acid
… More
Modified Starches
Enhance body and process stability.
- Acetylated Distarch Adipate (E1422)
- Hydroxypropyl Distarch Phosphate (E1442)
… More
Emulsifiers
Improve emulsion stability.
- Lecithin (E322)
… More
Preservatives
Protect against spoilage.
- Sodium Benzoate (E211)
… More
Benefits
✔ Stable Emulsions
✔ Better Texture
✔ Consistent Viscosity
✔ Better Pourability
✔ Extended Shelf Life