Functional blends for sauces, dressings and condiments

The purpose of Aglutex® blends in sauces, dressings and condiments is to bind the water to produce a stable water-in-oil emulsion.

In the tables below are represented the main stabiliser systems are represented, available in the Silvateam range for use in sauces and dressings, like Aglutex®E for chilled, UHT and canned sauces, Aglutex®ES for dressings and condiments.

Our technicians are available to develop new tailor made blends to meet the specific needs of our customers.

Sauces

Applications Product name Declaration Key benefits
Chilled, UHT and canned sauces Aglutex S90 E412, E415 and E407
  • Good quality / price balance
  • Hot and cold process technology
Suspended herb sauces and dressings Aglutex S45 E407 and E415
  • High resistant to acidity and heat treatment
  • Good herb suspension

Dressings and condiments

Applications Product name Declaration Key benefits
Mayonnaise, dressings and condiments Aglutex ES91 E412 and E415
  • Good quality and price balance
  • Cold preparation
  • No starch
High viscosity hot process egg-free mayonnaises, dressings and condiments Aglutex ES88 E1422, milk proteins, soy proteins, E412 and E415
  • Hot preparation
  • Good stabilisation, thickening and emulsification
Low fat dressings and enzyme resistant salad dressings Aglutex ES54 E440(ii) and E440(i)
  • Short structure
  • No syneresis in fresh coleslaw
  • Suitable for starch free mayonnaise
Balsamic vinegars and aromatic sauces for condiments Aglutex ES9521 E415 and E412
  • Good flavour release
  • Good stability at very low pH