Kemin can help you with any oxidation problems you have with your sauces and dressings. We know what impacts oxidation and can help solve your sensory issue right here. We offer you the optimal solution and offer you guidance on the best point of application for your sauces and dressings.
The specific ingredients and processes for making dressings and sauces can vary. However, the major ingredients used generally consist of emulsified vegetable oils that are high in unsaturated and poly-unsaturated fats. Such fats are particularly susceptible to oxidation. Consequently, preservatives are often added to improve taste stability and shelf life.
Historically, these preservatives have been synthetic ingredients such as Ethylenediaminetetraacetic acid (EDTA) and tertiary butylhydroquinone (TBHQ).
These ingredients will diminish the “naturalness” of the mayonnaise in the eyes of the consumer. Furthermore, the use of EDTA is not allowed in many countries.
Kemin offers label friendly solutions such as the combination of rosemary and green tea that can be used to extend the shelf life of sauces and dressings naturally.
