Thickeners for sauces and seasonings

We offer a range of stabilizers for sauces and seasonings. Foremost, we put our expertise at our customers’ disposal to develop customized solutions. That’s why we offer solutions for all types of sauce production.

Stabilizers for Sauces and Seasonings: Guaranteed microbiological safety.

Compliance with specifications enables us to work under optimum production conditions.

Our applications

Our R&D and laboratory department has launched a range of thickeners for salad dressings.

This blend makes a creamy, egg-free dressing with just 25% fat.
Increases mouthfeel and smoothness.
Improves stability even in low-fat products.
Extends shelf life.

Indeed, we supply stabilizer systems for mayonnaise in which eggs are used. Three different recipes, depending on the amount of fat required.

But our R&D center has also designed egg-free recipes that can contain from 5% to 25% fat.

Customized stabilizer systems for egg-free mayonnaise production.
Improves mouthfeel and smoothness.
Increases stability and extends shelf life.

Various blends for ketchup and barbecue sauces:

By using a hot process, our scientists aim to reduce the amount of tomato concentration while preserving the texture.

Stabilizers systems designed to produce a small amount of dry matter for ketchup.
Adds thickness and pulpy texture.

To conclude this overview of our range of thickeners and stabilizers for all types of seasoning, here are a few more recipes we offer our customers:

For burger sauce.
For Pitta Kebab sauce.
For “Algerian” sauce.
For Samurai sauce (spicy).
For sweet and sour sauce.

Mayonnaise

Thickener and stabilizer for mayonnaise Several egg-free mixes (from 5 to 25% fat). Another blend that produces a traditional mayonnaise with a very creamy texture, and a very good egg flavour.

Cold process