Rich and luscious or silky and delicate, sauces add creativity and excitement to a meal. They are often the signature note of a product, brand or establishment. The variety and complexity of sauces and condiments are vast. They include cream sauces that are shiny and opaque, that coat the tongue, linger in the mouth, and then dissolve away gradually; zesty tomato-based sauces that deliver full flavor and texture, yet never leave a pasty after-taste; spicy marinades that cling and coat evenly, infusing exotic spices and herbs into meat, poultry and seafood. National Starch can help you develop consumer-pleasing textures and attributes in your sauces, soups, condiments and dressings.
National Starch can help you address key consumer needs such as gourmet quality, clean labeling, healthy eating, and convenience. Work hand in hand with our Culinology® team to create soups and sauces that reflect today’s trends for exciting flavors, health and wholesomeness. Our food technologists can help address your product stability and production challenges. If you want to transform the texture of new or current products, or build back texture and the eating experience when you reformulate, our new
PRECISA™ Optimized Texture Systems will help ensure consumer appeal. If you are looking to create wholesome or organic products, our line of NOVATION® starches offer functionality and stability in a range of applications. Our nutritional products enable you to create “better for you” food choices for your consumers. For mouth feel enhancement or textural improvements, our Textra Plus and Instant Textaid A are perfect solutions. Our line of ULTRA-SPERSE products provides instant viscosity and excellent dispersion. National 465 or National Frigex not only have exceptional process tolerance but will contribute to improved shelf life.
National Starch offers all of the following:
- Texturizing solutions that enhance creaminess, smoothness, pulpiness, clarity, thickness, oral-viscosity, and provide flavor enhancement.
- Texturizing solutions that provide opacity in creamy, reduced-fat soups, sauces and dairy products.
- Viscosifying and thickening starches that range in heat, pH and shear resistance, depending on your process conditions
- Fast-dispersion starches with minimized lumping and cook-up quality textures for cold processing or instant dry soup and sauce applications.
- Organic and Clean Label Products such as the NOVATION line of functional native starches and HomeCraft® functional flours.
- Nutritional Products: NUTRIOSE® soluble fiber
- Texturizing solutions that provide lubricity and fat mimetic properties, replace costly ingredients such as dairy solids and dairy fat.
- Cream Soups and Sauces ( HTST/UHT Processing/Retort/Aseptic)
- Cheese Soups and Sauces: (HTST/UHT Processing/Retort/Aseptic)
- Gravies and savory sauces:(Cook-up, Simmer, Retort)
- Tomato Sauces: Low pH, smooth to pulpy systems (Chilled/Aseptic/Retort)
- Sauces and Condiments (Hot Packed/Filled, Simmer)
- Salsas and relishes: (Cold processed)
- Clear sauces and marinades:
- Meat glazes
- Dry mix soups and sauces
- Salad dressings
- Clean label and organic options
Challenges
- Fat replacement
- Cost-effective texturants: viscosity, gelling agents, texture enhancement
- Emulsion stability, avoid separation or syneresis
- Replacing costly ingredients, such as protein, food solids
- Emuslion stability - avoiding separation or syneresis
- Avoiding lumping or dispersion issues
- Freeze/thaw stability
- Optimal process and fill viscosity
- Improved cling
- High process and shear stability
- Dispersion for cold processing or dry blends
- Clear sauces and condiments
- Simmer or steam table stable
- Vending mixes for rapid dispersion and little lumping