- Emulsion-stabilizing properties in the fat range up to 50%
- Improved mouthfeel
- Smooth, creamy texture
- Surface gloss
- No color change
- Production of reduced-fat products up to 3% fat possible
- Production of vegan egg-free solutions
- Substitution of emulsifiers, stabilizers and thickeners possible
Delicatessen
Spreads. Dips.
Dressings.
Ketchup.
Sauces
Improvement and enrichment of delicatessen
through the use of Herbafood products
Benefits
Scope
Herbafood Products
Mayonnaise, salad cream & dressing
Delicatessen salads
- Improved mouthfeel
- Smooth, creamy texture
- Surface gloss
- Fat and salt reduction
- Optimized spreadability
- Production of vegan egg-free products
- Cold production possible
- Substitution of emulsifiers, stabilizers and thickeners possible
Ketchup
- Texturing and stabilization
- Substitution of emulsifiers, stabilizers and thickeners
- Production of vegan, egg-free, gluten-free products
- Development of a yield point
- Shear thinning behavior
- Minimization of syneresis
- Improved adhesion to lettuce, meat, fish and vegetables
- Surface gloss
- Minimization of syneresis
- Color intensification
- Natural golden-yellow to dark-brown shades
- Heat-stable
- Flavor rounding
- Natural sweetness from apples
Spreads
- Texturing and stabilization
- Substitution of emulsifiers, stabilizers and thickeners
- Production of vegan, egg-free, gluten-free products
- Minimization of syneresis
- Improved spreadability
- Surface gloss
- Minimization of syneresis
- Color intensification
- Natural golden-yellow to dark-brown shades
- Heat-stable
- Flavor rounding
- Natural sweetness from apples
Marinades
- Texturing and stabilization
- Substitution of emulsifiers, stabilizers and thickeners
- Production of vegan, egg-free, gluten-free products
- Development of a yield point
- Shear thinning behavior
- Minimization of syneresis
- Improved adhesion to lettuce, meat, fish and vegetables
- Surface gloss
- Minimization of syneresis
- Color intensification
- Natural golden-yellow to dark-brown shades
- Heat-stable
- Flavor rounding
- Natural sweetness from apples
Dips
- Texturing and stabilization
- Substitution of emulsifiers, stabilizers and thickeners
- Production of vegan, egg-free, gluten-free products
- Development of a yield point
- Shear thinning behavior
- Minimization of syneresis
- Improved adhesion to lettuce, meat, fish and vegetables
- Surface gloss
- Minimization of syneresis
- Color intensification
- Natural golden-yellow to dark-brown shades
- Heat-stable
- Flavor rounding
- Natural sweetness from apples
Chutneys & relish
- Texturing and stabilization
- Substitution of emulsifiers, stabilizers and thickeners
- Production of vegan, egg-free, gluten-free products
- Development of a yield point
- Shear thinning behavior
- Minimization of syneresis
- Improved adhesion to lettuce, meat, fish and vegetables
- Surface gloss
- Minimization of syneresis
- Color intensification
- Natural golden-yellow to dark-brown shades
- Heat-stable
- Flavor rounding
- Natural sweetness from apples
Soups
- Viscosity build-up and structural improvement
- Smooth and creamy mouthfeel
- Substitution of other stabilization systems
- No skin formation during service life
- Improved aroma release
- Process-stable
- Natural golden-yellow to dark-brown shades
- Flavor rounding
- Heat-stable
- Improved surface gloss
- Increase mouthfeel and creaminess
Sauces
- Viscosity build-up and structural improvement
- Improved mouthfeel (fat mimic)
- Fat and salt reduction possible
- Emulsifying properties (citrus)
- No skin formation during service life
- Substitution of other stabilization systems
- Improved aroma release
- Natural golden-yellow to dark-brown shades
- Flavor rounding
- Heat-stable
Application areas and food trends
of fiber and extracts from Herbafood
