Savory is a category that includes a diverse range of products such as sauces, dressings, marinades, ketchup, soups, mayonnaise, fruit preparations, beverages, tart glazes, water jellies, and more. With our experience, deep-rooted expertise, and a profound understanding of the unique properties of various raw materials, Lasenor is delighted to offer tailored solutions for different savory applications. Our solutions are designed to meet the demands of diverse technologies, textures, and structures found within the savory product category.
Our product ranges to cater to various needs and preferences:
- SWISSGUM® C: Our conventional functional stabilizing systems supply reliable solutions for savory applications.
- SWISSGUM® BIO and SWISSGUM® B: Our organic product lines offer natural and sustainable options for the environmentally conscious.
Several types of sauces such as hot sauce, tomato sauce, ketchup, and Hollandaise or Bearnaise sauce, as well as dressings and marinade, are made using various methods such as cold processing, pasteurization, or UHT treatment. These products can have a variety of textures and structures like pulpy, creamy and spoonable, viscous, and transparent, which can be achieved with the appropriate stabilizing system.
The choice of the right functional stabilizing systems depends on factors like the final application, desired texture, and production processes. Meeting customer needs, clean labeling and organic products are of particular interest.
The primary requirements for these sauces and dressings include:
- Optimizing pH and shear stability to keep consistency and performance.
- Preventing oil- or water separation to ensure product integrity.
- Keeping undissolved particles in suspension, as seen in thousand island dressing.
- Enhancing creaminess in soups and sauces for a better mouthfeel.
- Avoiding the formation of an oil ring on the surface, commonly found in hot sauce and marinades.
- Keeping a pulpy texture, specifically important in ketchup stored in small sachets.
- Improving thixotropy in ketchup packaged in bottles and stored at room temperature, allowing for smooth dispensing and controlled flow.
- Preserving a shiny texture in hollandaise sauce, adding visual appeal to the final product.
- Being suitable for both cold and hot processes, including pasteurization, UHT treatment, and sterilization.
At Lasenor, we understand the intricacies of sauce and dressing production. Our range of stabilizing systems is carefully designed to meet these requirements, enabling you to achieve the desired textures, stability, and quality for your sauces and dressings. Contact us for more information.
Mayonnaise, a creamy and versatile condiment, has long been cherished in culinary traditions worldwide. With its smooth texture and rich flavor, mayonnaise adds a delightful touch to countless dishes, elevating them to new levels of deliciousness. Whether used as a luscious salad dressing, a tangy spread on sandwiches, or a base for delectable sauces, mayonnaise has become a beloved staple in kitchens and restaurants worldwide. Its origins can be traced back centuries, and its enduring popularity can be attributed to its ability to enhance the taste and texture of various foods.
Mayonnaise can be produced either through hot or cold processes. The oil content can vary significantly, ranging from 0% for non-fat mayo to 80% for classical mayonnaise. The texture of mayonnaise plays a crucial role, especially when considering the relevant packaging. Products sold in cups require a less viscous and spoonable texture, while those packed in tubes benefit from increased viscosity.
To address allergen concerns, producers and customers are increasingly interested in egg-free alternatives that are suitable for different dietary requirements. Additionally, there is a growing demand for organic and clean-labeled mayonnaise products.
The desired texture of mayonnaise depends on several factors, including the final application, functional stabilizing systems, production process, and packaging requirements.
Functional stabilizing systems for mayonnaise must:
- Improve texture and mouthfeel, ensuring a creamy and smooth consistency.
- Enhance the emulsion, regardless of the fat content, to achieve a stable and homogeneous mixture.
- Offer egg replacement options for vegan and allergen-free mayo.
- Prevent syneresis, the release of liquid from the emulsion.
- Enhance pH and shear stability to keep product quality over time.
- Be suitable for both hot and cold processes, accommodating different production methods.
- Improve foaming capacity, which is relevant for slightly aerated mayonnaise varieties.
Within our SWISSGUM® C range, we supply diverse solutions to meet the requirements for mayonnaise production. Contact us for more information.
For fruit sauces, toppings, bake-stable fruit preparations, and sugar-reduced spreads, a stabilizing system is necessary for texture, structure, and functionality.
The primary requirements for fruit preparations include:
- Preventing the separation of fruit particles during processing, ensuring a homogeneous product.
- Improving thermos- and bake-stability, allowing the fruit preparation to withstand various temperature conditions.
- Avoiding syneresis, which is the undesirable release of liquid from the fruit preparation.
- Supplying the right texture for further processed products, such as fruit toppings and sauces for dairy and ice cream.
- Keeping best flavor release, ensuring the delicious taste of the fruit is preserved.
- Avoiding color migration, particularly important in applications like plain yogurt with an underlying fruit preparation.
- Being suitable for pH-neutral fillings and toppings, such as fresh cheese and chocolate.
- Offering the ability to create different textures, ranging from viscous to gelled fruit-based dessert products.
Our stabilizing systems are tailored to meet the unique needs of these applications, ensuring the desired texture, structure, and functionality while delivering exceptional quality and flavor. Contact us for more information.
Fruit- and water-based beverages, including fruit nectars, soft drinks, and alcoholic beverages, require a stabilizing system to achieve the desired performance and mouthfeel. These beverages may aim to be either transparent or cloudy, depending on the specific product characteristics.
The primary requirements for these beverages include:
- Optimizing texture and structure to create a pleasant drinking experience.
- Keeping undissolved particles, such as fruit fiber and protein, in suspension for a visually appealing appearance.
- Improving mouthfeel, particularly in the case of soft drinks, to ensure a refreshing and enjoyable sensation.
- Enhancing flavor release, allowing the full taste profile of the beverage to be experienced.
- Being suitable for alcoholic beverages, accommodating the unique requirements of these products.
- Keeping transparency in beverages that aim for a clear appearance.
- Acting as a cloudifier for beverages like fruit nectars, adding an appealing cloudy appearance.
- Supplying protection and stabilization for proteins present in the beverage.
- Avoid excessive foaming during the production process.
Within our SWISSGUM® C range, we offer a variety of products designed to meet these specific requirements to ensure that your fruit- and water-based beverages achieve the desired texture, stability, and flavor profile while keeping their visual appeal. Contact us for more information.