Sauces and Condiments

You Won't Sacrifice Creaminess, Texture, or Flavor

Our selection of native, pregelatinized, and functional starches, as well as starch saccharification products, will allow you to fulfill customer desires for rich textures and authentic flavors in sauces, gravies, and condiments. Furthermore, they will help to keep the product stable, without any structural and textural losses over the entire shelf-life, from production to plate. Low-fat and sugar-reduced products can be produced without sacrificing texture, creaminess, and flavor.

You Won't Sacrifice Creaminess, Texture, or Flavor

Sauces and Condiments

Improve your sauces and condiments with these product solutions…

Dairy Powders

imparts creamy flavor/texture
reduce moisture content
enhances mouthfeel

Glycerins and Lecithins

add sweetness
improve viscosity
anti-foaming

Maltodextrins

improved mouth-feel
sugar reduction
bulking agent

Starches

thickening
water binding
textural improvement (N)

Organic native starches with their water-binding and thickening capabilities will improve the texture of sauces and condiments. Pregelatinized and thin-boiling starches are especially of interest in fat-based emulsions, such as dressings and fat-based sauces, helping in reducing fat without sacrificing texture. Functional clean label starches are the alternative of choice for modified starch in heat-processed sauces and condiments such as ketchup. They show viscosifying properties adjusting the flowing point and rheology, leading to a creamy texture. They have natural stabilization effects preventing retrogradation and syneresis. Furthermore, they can be used to replace eggs in vegan applications, as well as reducing sugar.

Key Benefits: thickening, water binding, textural improvement (N), fat based emulsions (PRE), for hot process sauces and condiments (F), fat reduction, prevents syneresis, egg replacement, natural stabilization, adjusting flowing point and rheology, adjusting flowing point, excellent binding capabilities

Product offerings include:

Sweeteners

flavor improvement
adding sweetness
no crystallization on the upper surface

Liquid saccharification products, such as low DE glucose syrups, are the perfect ingredient for condiments such as ketchup, sauces, and dressings. They help reduce sugar content, without sacrificing flavor or sweetness. Fructose-containing syrups, with an even higher sweetening power than glucose, are perfect for use in ketchup, balsamic vinegar, and dressings. In addition to imparting sweetness, they improve flavor and help prevent crystallization on the surface of sauces and condiments.

Key Benefits: flavor improvement, adding sweetness, not crystallization on the upper surface

Product offerings include:

Yeasts

impart umami and other savory flavors
added vitamin content

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