SAUCES AND
DRESSINGS
Our purpose is to provide ingredients for the industry and new generations. We connect our unique competencies in ingredients to create solutions to protect and improve the functionality of food.
TECHNOLOGY
Our robust portfolio of stabilizers for the sauces and fruit preparations industry has been developed to meet the needs of the market, serving this sector of the food industry.
SAUCES AND DRESSINGS INGREDIENTS
Starches are used as functional ingredients to improve the texture, water retention and stability of processed meat products. Moisture retention, Texture improvement, Fat substitution, Stability and yield.
It effectively controls lactic acid bacteria, acts as an antioxidant inhibiting the oxidation of fats, provides an intense color in conjunction with the addition of curing salts.
Our Bioprotectors help prevent food spoilage caused by fungi and yeasts, ensuring their quality and prolonging their shelf life.
Our colorants are additives that are capable of conferring or intensifying color in foods.
Improved stability by avoiding protein precipitation due to heat treatment and exposure to medium acid pH (pH 4.3 to 4.6).
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