Sauces and dressings
In the wide variety of sauces and dressings, our products have various functions that can be of help when developing sauces. Emulsified sauces are currently reduced in their fat content, usually with ingredients that don’t have the rich taste of egg yolk. With AJIREX™NH it is possible to mask off notes, with AROMILD™U15 the sulphuric note of egg can be brought in. In rich red sauces, like barbecue sauce, AROMAWAY™ gives the possibility to balance the notes, give body, mouthfeel and umami. Dressings can be given a boost in taste with the addition of AROMILD™ and AJITOP™. The possibilities are very outnumbered in this wide range of applications. Do you want to find the best solution for your sauce or dressing, please contact our food technologist.