Food manufacturers have long turned to traditional acidulants, like vinegar, as a means of enhancing flavor in sauces, dressings, and condiments. Yet for many people, the flavor profile of vinegar can be overly strong, creating a less-than-optimal taste in the finished product, so food technologists have sought milder, subtler alternatives.
Corbion creates natural and organic lactic acid ingredients that are ideal for improving flavor in sauces, condiments, and dressings. Mild in flavor, they make an outstanding replacement for low-pH solutions while ensuring your product keeps its fresh taste longer without delivering a bitter or sour aftertaste.
The power of PURAC®
Our PURAC® lactic acid-based solutions are produced through the fermentation of sugar. In addition to the preservation and sodium reduction benefits they deliver, these ingredients can also be used to enhance certain flavors in your product.
In cheese-flavored products such as sauces and dressings, for example, PURAC® ingredients can help accentuate the taste of the dairy component. In soup mixes, sauces, and gravies, our lactic acid solutions also enhance flavors like tomato, onion, soy, hot pepper, chili, and ginger.
When developing your next sauce, dressing or condiment offering, the experts at Corbion can help you deliver the a delicious product consumers will love. Get in touch to find out more.
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Sauces, dressings, and condiments
Acidification with the same great flavors, textures and extended shelf life you've always wanted in your favorite sauces, dressings and condiments.
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