You Won't Sacrifice Creaminess, Texture, or Flavor
Sauces and Condiments
Our portfolio of native, pregelatinized and functional starches as well as starch saccharification products will allow you to fulfil customer needs and desires for rich textures and authentic flavours in sauces, gravies and condiments. Furthermore they will help keeping 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 diminishing greasiness, creaminess and sweetness.
Your Checklist
Check out the checklist for expert guidance on your application.
Improve your sauces and condiments with these distinctive ingredients
Starches are widely used in sauces and condiments as thickeners, providing a smooth and cohesive texture. They improve the consistency and stability of emulsions, ensuring sauces remain uniform over time. Starches also enhance shelf-life by preventing separation and maintaining viscosity.
Sweeteners contribute to the flavor balance in sauces and condiments by adding a touch of sweetness or countering acidity. They also serve as natural preservatives, reducing water activity and extending shelf-life. Their versatility allows them to complement various profiles, from savory to tangy sauces.
Maltodextrins act as bulking agents, adding body without overpowering the flavor profile. They provide smoothness and improve mouthfeel, particularly in creamy or low-fat sauces. Their ability to stabilize emulsions ensures sauces remain homogeneous during production and storage.
Yeast enriches the umami flavor in sauces and condiments, boosting taste complexity and depth. It’s a natural enhancer, offering savory notes without the need for artificial flavorings. Yeast is also valued for its clean-label and plant-based characteristics.
Glycerin helps retain moisture, preventing sauces and condiments from drying out or becoming sticky. Lecithin, a natural emulsifier, ensures the uniform blending of oils and water-based ingredients. Together, they enhance texture, creaminess, and shelf-life stability.
Dairy powders provide richness and creamy flavors to sauces, such as Alfredo or cheese-based options. They are easy to use, offering the taste of fresh dairy without refrigeration requirements. Their long shelf-life makes them a practical choice for manufacturers seeking convenience.
Oils serve as carriers for fat-soluble flavors, enriching sauces with depth and silkiness. They play a vital role in emulsification, ensuring a stable, glossy finish. Additionally, oils improve mouthfeel and help extend the shelf-life of finished products.