Achieving perfect stability and texture in sauces, ketchup, dressings, and dips presents complex technical challenges that demand constant innovation. This area is a core focus at Nourisi, where we specialize in developing high-quality, cost-effective stabilization solutions.
Our expertise allows us to create products that align with the latest industry trends, including reduced fat content, clean-label formulations, cost optimization, and enhanced stability. Whether your process is hot or cold, batch or continuous, we deliver the precise system and expert support you need to excel.
| Xanthan Gum | In salad dressing, it performs very good particle suspension and emulsion stability. It also performs very well in salty pasted/liquid sauces and can reduce bleeding of pasted sauces |
| Modified Starch | Thickening, transparent, heat and acid stable, promotes uniform heating, gives product an excellent texture. |
| Pectin | Provide gelling properties to jams, fruit fillings and so on. |
