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In sauces & dressings, viscosity is not only important for organoleptic characteristics, it also affects processing and the shelf life properties of these products. The expected performance level of this kind of food formulations can be improved significantly by adding hydrocolloid-based thickening systems to the recipe.
When an easy spoonable product is desired for a dressing, you often use mayonnaise or low-oil containing alternatives (40 - 60% oil) as a base. These concentrated emulsions provide binding and flavoring benefits in items like potato salad or salmon salad. NUTRIX provides among others the following products for this application:
NUTRIX M-2209
gives good viscosity due to synergy, improved cling to the salad and syneresis control
NUTRIX M-4924
A recent development of preactivated micro crystalline cellulose providing excellent mouthfeel and stability.
If you need a product, which is easily pourable to create enticing salads, you could choose for one of our NUTRIX systems. They will not only give your product a better texture but also improve their look and mouthfeel. For clear dressings we have developed a stabilizer
NUTRIX M-4082
Provides viscosity control and a clear solution.
NUTRIX M-4576
Egg yolk replacer for mayonaise based dressings and sauces
Besides our NUTRIX for sauces and dressings we can also provide you with different . .
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