Hydrosol develops sauce stabilisers for better freeze-thaw stability
The stabiliser specialist says it has two new systems, including one in its Stabisol range to make spicy ketchup with only 15% tomato paste, thereby significantly cutting the cost of tomato paste in the recipe, without affecting flavour, consistency or mouthfeel. While most ketchup contains at least 30% tomato paste – both for regulatory reasons and sensory qualities – some markets allow lower levels, the company said.
Tomato paste is a relatively expensive ingredient, so reducing quantities in a recipe could result in major savings.
“The end product has a very satisfactory flavour and colour, a pleasant consistency and also the typical “ketchupy” mouth feel, but its most important advantage is the inexpensive recipe,” the company said in a statement.
Hydrosol said it has also introduced new stabilising systems for spicy sauces, with the potential to alter appearance, viscosity and flavour, depending on the manufacturer’s expectations. Ensuring that products’ characteristics are stable when frozen and thawed also allows frozen foods customers to incorporate spicy sauces into products like burgers and Asian snacks.
Applications technologist Rolf Bialek said: “In response to requests from customers we have developed the functional system further, so that it permits the production of freeze-thaw stable spicy sauces too. As a rule, these sauces contain a large proportion of water. This crystallizes quickly, which may result in damage – more precisely syneresis – during transportation, when temperatures fall below the freezing point in winter.”
Hydrosol has developed recipes for barbecue, curry and hot sweet-sour sauces, and says it can also work with its sister company, flavourings specialist OlbrichtArom, to develop complete recipes for customers.