Sauces, dressings, processed foods
Savory & sauces
For sauces, dressings, soups and processed foods, Trio supplies hydrocolloids, acidulants and functional powders that control thickness, acidity, water binding and shelf-life.
Common manufacturing challenges
01
Sauces separate or thin out after pasteurization, freezing, or long transport.
02
Batch-to-batch acidity drifts, changing taste and shelf-life unpredictably.
03
Reformulating for a lower-sodium or cleaner label often breaks the original texture.
How we help
- Thicken and stabilize with xanthan, guar and CMC.
- Set acidity and protect flavor with citric acid.
- Control oxidation and color with ascorbic acid.
Ingredients for Savory & sauces
Send us your spec or describe the issue — a technical specialist will respond within one business day.