We offer a range of stabilizers for sauces and seasonings. Firstly, we offer our customers our expertise in developing tailor-made solutions tailored to all sauce production needs.
Stabilizers for mayonnaise
We supply stabilizers for mayonnaise in which eggs are used. Three different recipes, depending on the amount of fat required.
However, our Laboratory has also developed egg-free recipes that can contain between 5% and 25% fat.
■ Tailor-made stabilizer systems for the production of egg-free mayonnaise.
■ Improves mouthfeel and creaminess.
■ Increases stability and extends shelf life.
■ Cold process
Stabiliers and thickeners for ketchup sauce
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 low amount of dry matter for ketchup.
■ Adds thickness and a luscious texture.
■ Reduce the amount of tomato concentrate.
■ Maintain the texture
■ Hot process.
For dip sauces
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
■ Cold process
For salad dressing
Compliance with the specifications allows us to work under optimal production conditions. Our R&D laboratory has launched a range of salad dressing thickeners that enable the production of egg-free, creamy salad dressings with only 25% fat content.
■ Enhances the mouthfeel and creaminess.
■ Improves stability even in low-fat products.
■ Extends shelf life.
■ Cold process
