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    Sauces and Savory Products

    Serving up solutions

    The secret is in the sauce - or so we've been told.  Sauces add flavor, especially to frozen meals.  To keep the flavor with the food, it's important to keep sauces from separating or becoming too runny, which can happen through the freezing / cooking cycle.  When it comes to cooking up solutions, Ashland offers options to make your sauces as visually appealing as they are tasty - and it's not a secret!

    Sauces and savory products require good texture, taste and stability. Ashland’s food-gum technologies deliver high-performance thickening and stabilization. We offer a range of solutions from cellulose gums and modified cellulose that effectively control and reduce syneresis to improve product appeal.

    Sauces are an excellent way to add flavor and nutritional value to frozen meals. Not all sauces create better visual appeal and ease of use, however, as they tend to spatter, run off or become watery during cooking. The thermal gelation, water-binding and stabilization properties of Benecel™ modified cellulose enable food formulations to develop sauces that not only deliver the desired taste, but look and remain appetizing after freezing and reheating.

     

     

     

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    Cellulose gum, or sodium carboxyethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverages. In addition to modifying the behavior of water, cellulose gum is useful in modifying flow, adding texture and enhancing mouthfeel. A wide range of cellulose gum grades with different viscosities, molecular weights, degrees of substitution and particle sizes are available and products can be customiz...

    Cellulose Gum

    Benecel™ modified celluloses, also known as methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC), are versatile, multifunctional food gums. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. They are unique hydrocolloids because they reversibly gel at elevated temperatures. Benecel MC and HPMC perform many functions in foods, depending on type, grade, use l...

    Benecel? modified cellulose

    Aquasorb™ cellulose gum, or sodium carboxymethylcellulose (CMC), is a high-purity, powdered super-absorbent that offers increased bake stability, extended shelf life, freeze/thaw stability and water binding. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. In beverages, cellulose gum adds a pleasant, clean mouthfeel. In addition, the anionic nature of CMC allows it to ...

    Aquasorb? cellulose gum

    Benecel™ MC and HPMC perform many functions in processed foods, depending on type, grade, use level and conditions. Among these functions are thermal gelation, film formation, thickening, binding and water retention. The polymeric structure of these products, which is different from other cellulosics, improves cohesion, texture and mouthfeel. Small amounts of Benecel MC and HPMC significantly enhance emulsion stability as well. This is part...

    Benecel? methylcellulose & hydroxypropylmethylcellulose

    Aqualon™ cellulose gum, or sodium carboxymethylcellulose (CMC), is widely used as an economical thickener and stabilizer in foods and beverages. Besides modifying the behavior of water, cellulose gum is useful in suspending solids and modifying the flow and texture. Aqualon cellulose gum has the ability to form strong, oil-resistant films. In beverage concentrates (alcoholic and non-alcoholic) and powdered drink mixes, cellulose gum adds pl...

    Aqualon? cellulose gum

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