Stabilizers systems for Sauces and Seasoning
We provide a wide range of stabilizers for sauces and seasoning. First, we put our expertise at the service of our customers to develop tailor-made solutions. This is why we offer solutions adapt to all types of sauces productions.
Then, our R&D experts has worked on several recipes for several type of sauces. The idea is to be able to answer to every requests from our customers.
Thickeners and stabilizers for salad dressings
Finally, our R&D and Lab department has launch a range of thickeners for Salad Dressings.
We are able to propose recipes made with both cold and hot process, with several amount of oil (from 15% to 30% of oil).
- Improves mouthfeel and creaminess.
- Improves stability even in low fat products.
- Extends shelf-life.
Caragum International® has also developed several thickeners and stabilizers for mayonnaise
Indeed, we provide stabilizers systems for Mayonnaise in which eggs are used. Three different recipes, depending on how much fat you want.
But our R&D Center has also designed egg free recipes which can contain from 5 to 25 percent of fat.
- Tailor-made stabilizer systems to produce egg free mayonnaise.
- Improves mouthfeel and creaminess.
- Improves stability and extends the shelf-life.
Several mix for Ketchup and Barbecue sauces
Using a hot process, the goal of our scientists is to reduce the amount of tomato concentration by maintaining the texture.
- Stabilizer system made to produce low dry matter ketchup sauce.
- Brings thickness and pulpy texture.
Thickener and stabilizer for Tomato sauce
- Stabilizer system to produce low dry matter tomato sauce.
- Brings thickness and pulpy texture.
Stabilizer systems for Dip sauces
To conclude this portfolio review about our range of thickeners and stabilizers for all type of sauces, here are some additional recipes that we propose to our customers :
- For Burger sauce
- For Pitta Kebab sauce
- For « Algerian » sauce
- For Samuraï sauce (spicy)
- For Sweet and Sour sauce
