Sauces and Dressings
With the wide range of possibilities for sauces and dressings, our products have multiple properties that can provide added value when developing these products.
Emulsified sauces usually suffer after a reduction in their fat content, especially in formulations that don’t have the rich taste of egg yolk.
With AJIREX™NH, it is possible to mask off-notes and improve mouthfeel, whilst AROMILD™ U-15 can be used to bring in the sulphuric note of egg. In rich red sauces—like barbecue sauce—AROMAWAY™ provides the possibility to balance these notes, give body, mouthfeel, and additional umami. Dressings can be given a boost in taste and body with the addition of AROMILD™ and AJITOP™.
There is an incredibly wide range of possibilities for the uses these products can have for the development of sauces and dressings. If you want to find the best solution for your sauce or dressing, please contact our food technologist.
Solutions related to sauces and dressings
Masking off-notes
Off notes can be masked with our AJIREX™NH.
Harmonising taste
Our AROMAWAY™ gives the possibility to balance the notes.
Koku / kokumi sensation
AROMAWAY™ gives body, mouthfeel, and umami to rich red sauces.
Umami taste improvement
AROMAWAY™ gives umami to rich red sauces.
Flavour profile improvement
Dressings can be given a boost in flavour with the addition of AROMILD™ and AJITOP™
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Application and Sensory Specialist
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