Dips, Dressing, Soups & Sauces

Looking to prevent separation, enhance flavor, improve pour-ability and stability through hot/cold changes, or reduce sodium content?

Key Ingredients:

Ascorbic Acid

In addition to being a necessary antioxidant, ascorbic acid can provide a citrus flavor to foods, and is widely used as a preservative

Citric Acid

Citric Acid provides acidity, chelates metal ions, buffers pH, imparts flavor, and acts as a synergist for antioxidants.

Gluconic Acid

Gluconic Acid adjusts pH, and provides acidic conditions while imparting a mild taste. It can act as a perservative.

Glucono Delta Lactone

GDL provides a progressive pH decrease, and imparts a mild acidic taste.

Lactic Acid

Lactic Acid acidifies mildly, preserves, and supports flavors.

Polyglycerol Esters

Polyglycerol Esters serves as an emulsifier in salad dressings.


Polysorbates serve as an emulsifier for dressings and sauces.

Potassium Lactate

Potassium Lactate adjusts pH and preserves.


SHMP improves and controls viscosity of sauces and pastes.

Salt Substitutes

Salt substitutes contributes to healthy nutrition with less sodium, reduces sodium content up to 50%, and delivers a salty flavor without off-taste.

Sodium Gluconate

Sodium Gluconate masks off-notes and improves aftertaste.

Sodium Lactate

Sodium Lactate adjusts pH and preserves.

Soy Sauce - Food & Beverage

Soy Sauce replaces salt to give more flavor.

Spray Dried Soy Sauce

Spray Dried Soy Sauce is easily dispersed in water, and great for powdered mixes.

Teriyaki Sauce

Teriyaki Sauce serves as a flavor enhancer.

Trisodium Citrate

Trisodium Citrate adjusts pH, chelates metal ions, buffers pH, and imparts flavor.

Xanthan Gum

Xanthan Gum provides high stabilizing and suspending properties, provides high viscosity at low concentration, quickly builds up viscosity in cold and hot water, provides easy pourability and good cling, suspends spices, provides good temperature for stability of soups, sauces, and gravies, prevents separation, improves texture, and stabilizes foams and emulsions.