Stabilizers & Emulsifiers for Sauces

Resources

Products

Action Gum 1144 Powder

Dressings & Sauces, Sauces

0.15-0.40%

Provides viscosity, suspension and moisture management; developed as a cost-effective stabilizer solution

Caragum® 200

Dressings & Sauces, Sauces

0.15-1.25%

Thickens and adds body; use to replace starches to allow for more delicate flavors to be detected

Ticaloid® 210 S Powder

Dressings & Sauces, Sauces

0.40-1.20%

Stabilizes emulsions and suspends particulates by increasing viscosity; provides cling; ideal for a wide range of pH systems

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Your team is already stretched to the limit and now you’re tasked with formulating or reformulating yet another product on a tight deadline.

It’s difficult for any one team to handle the complexity around flavor, texture, stability, appearance, quality and overall acceptance.

It becomes even more challenging as consumers demand cleaner product labels because it’s not as easy as simply replacing the traditional ingredient with a 1:1 alternative.

When faced with limited resources or time, these challenges associated with formulating or reformulating around label demands can hinder go-to-market goals.

You need a team that can help you develop products that deliver an ideal eating or drinking experience yet meet specific label requirements.

Whether it requires basic texture attribute mapping, functional stabilization or access to a broad portfolio of ingredients that includes gums, starches, sweeteners and plant proteins, we can help.

You need a Gum Guru! Call on us--

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