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