Chefs owe a debt of gratitude to the prepared sauce and condiment industry. Ready-made flavour enhancers save restaurants lots of time and money in this rapidly growing industry.
We believe that the success of soups, sauces and dressings depend on good taste, texture and stability, especially if they are low in fat.
Our solutions create high-performing emulsions with the flavour release, smooth mouthfeel and flow properties you require.
We can help increase high-temperature tolerance so the integrity of your product won't be compromised in extreme conditions.
Instant or Cook-Up
Powdered / Instant or Cook-Up
| Functionality | Product Portfolio |
|---|---|
| Provide viscosity, stability, texture, mouthfeel and shelf stability | Alginates, carrageenans, guar gum, LBG, starches, xanthan gums |
| Emulsification | Lecithins, lipophilic starches, Propylene Glycol Alginate |
| Provide low relative sweetness, bodying agent | Maltodextrin |
| Provides sweetness, bodying agent | Corn syrup solids |
| Functionality | Product Portfolio |
|---|---|
| Provide viscosity, stability, texture, mouthfeel and shelf stability | Guar gums, starches, xanthan gums |
| Emulsification, all 100% egg-yolk replacement | Lipophilic starches |
| Emulsification provides creamy mouthfeel | Propylene Glycol Alginate |
| Provide low relative sweetness, bodying agent | Maltodextrin |
| Provide sweetness, bodying agent | Corn syrup solids |
| Functionality | Product Portfolio |
|---|---|
| Provide viscosity and texture | Starches, xanthan gums |
| Provide sweetness, bodying agent | Corn syrup solids |
| Colour stability | Functional Systems |