Healthy eating has become mainstream along with an on-going trend to reformulate condiments and sauces by incorporating natural and healthier ingredients. A wide range of condiments and sauces is available in the market including barbecue sauce, soy sauce, teriyaki sauce, mustard sauce, chili sauce and many more. They are not only used as cooking ingredients but are also used as table sauces for dressings and dips1.
Yeast Extract – Natural Umami Taste Sensations
A high-grade yeast extract could be a wonderful seasoning that contributes strong umami taste. Yeast extracts are natural food ingredients that are produced from the digestion of yeast cells. Their unique umami flavour properties can be used in a wide range of foods and this is ideal for those who are looking for natural ingredients ranging from meat seasonings, soups, sauces, gravies and salad dressings.
Rice Starch – Provides Cleaner Label Choice
Rice starch has a small particle size and contributes to a creamy, indulgent mouthfeel which makes it a natural choice to realize premium fat-reduced dressings and sauces. It has a good fat mimicking property with a neutral colour and taste4. It can be a good choice for gluten-free products with a cleaner label5. Rice starch shows excellent stability under freeze-thaw and acidic conditions in sauce and condiment pastes6.
Inulin – A good fat replacer with improved mouthfeel
Inulin is another ingredient that can be incorporated into sauce applications. It is a soluble prebiotic dietary fibre which enables better formulation with fibre enrichment. Inulin is also a good fat substitute for sauces & dressings with its ability to retain water and provide better mouthfeel3. The replacement of oil with inulin is also an ideal way to prepare low-fat, gluten and lactose free white sauces together with rice starch2.
A healthier and tasty option
Formulating condiments and sauces while safeguarding their smoothness and stability can be challenging. A healthier choice of does not mean being bland in taste. On the contrary, new clean label condiments and sauces can be as tasty and just as amazing as their older counterparts!
At DPO International, we are honoured to be in partnership with BENEO and Halcyon Proteins to bring you a range of ingredient choices that could elevate your quality of life.
1Allied Market Research. (2020). Condiments Sauces Market by Product (Barbecue Sauce, Soy Sauce, Teriyaki Sauce, Mustard Sauce, Chili Sauce, and Others), Form (Liquid, Semisolid and Cream) and Distribution Channel (Online Retail, Supermarket/ Hypermarket, Specialty Stores, Departmental Stores and Others): Global Opportunity Analysis and Industry Forecast, 2018-2025. Industry Report.
2Guardeno, L. M., Vazquez-Gutierrez, J. L., Hernando, I. & Quiles, A. (2013). Effect of Different Rice Starches, Inulin, and Soy Protein on Microstructural, Physical, and Sensory Properties of Low-Fat, Gluten, and Lactose Free White Sauces. Czech Journal of Food Sciences, 31(6), 575-580.
3Hosseinvand, A. & Sohrabvandi, S. (2016). Physicochemical, textural and sensory evaluation of reduced-fat mustard sauce formulation prepared with Inulin, Pectin and β-glucan. Croatian Journal of Food Science and Technology, 8(2), 46-52. https://doi.org/10.17508/CJFST.2016.8.2.01
4Hossen, M. S., Sotome, I., Takenaka, M, Isobe, S., Nakajima, M. & Okadome, H. (2011). Effect of Particle Size of Different Crop Starches and Their Flours on Pasting Properties. Japan Journal of Food Engineering, 12(1), 29-35.
5Shukri, F. S. A., Refai, S. A., Shukri, R., Muhammad, K., Mustapha, N. A., Ibadullah, W. Z. W. & Ramli, N. S. (2017). Dough rheology and physicochemical properties of steamed buns fortified with cross-linked rice starch. Bioactive Carbohydrates and Dietary Fibre, 1-6. https://doi.org/10.1016/j.bcdf.2017.10.002
6Wani, A. A., Singh, P., Shah, M. A., Schweiggert-Weisz, U., Gul, K., Wani, I. A. (2012). Rice Starch Diversity: Effects on Structural, Morphological, Thermal, and Physicochemical Properties – A Review. Comprehensive Reviews in Food Science and Food Safety, 11(5), 417-436. https://doi.org/10.1111/j.1541-4337.2012.00193.x