sauces and syrups
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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blanose™ cellulose gum
Blanose™ cellulose gum, or sodium carboxymethylcellulose (CMC), from Ashland is widely used as a cost-effective thickener and stabilizer in food and beverage applications. In addition to modifying the behavior of water, cellulose gum is also useful in modifying flow, adding texture and enhancing mouthfeel. Blanose™ cellulose gum is available in a wide range of grades with different viscosities, molecular weights, degrees of substituti...
aquasorb™ cellulose gum
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 ...
benecel™ hydroxypropyl methylcellulose
Benecel™ hydroxypropyl methylcellulose (HPMC) is a versatile, multifunctional food gum that helps improve cohesion, texture, and mouthfeel in food applications including bakery, both gluten-free and traditional, convenience foods, and ice cream novelties. Benecel™ HPMC performs many functions in foods, depending on type, grade, use level, and conditions. Among these functions are thermal gelation, film formation, thickening, binding, ...
blanose™ 9m31c4f carboxymethylcellulose
Blanose™ 9M31C4F CMC is a multi-functional food gum that thickens and stabilizes table syrup and sauces with excellent clarity and pourability. The coarse particle size allows dispersibility with low dusting.
blanose™ 7mcf cellulose gum
Blanose™ 7MCF CMC is a multi-functional food gum used in savory sauces to stabilize and provide creaminess. The coarse particle size of this grade allows easier dispersion and low dusting.
blanose™ 9m31f carboxymethylcellulose
Blanose™ 9M31F CMC is a multi-functional food gum that thickens and stabilizes table syrup and sauces with excellent clarity and pourability.
benecel™ k200m hydroxypropyl methylcellulose
Benecel™ K200M hydroxypropyl methylcellulose is a multifunctional food gum that provides stability to sauces. As a higher viscosity grade, Benecel™ K200M HPMC thickens and stabilizes sauces such as tomato sauce and gravies. In addition, the unique thermal gelling temperature stabilizes sauces during baking or microwaving of convenience foods.
aquasorb™ a-500 cellulose gum
Aquasorb™ A-500 cellulose gum has superior water binding and water holding capacity to improve texture in low-fat mayonnaise.
blanose™ 9h4f carboxymethylcellulose
Blanose™ 9H4F CMC is a multi-functional food gum that thickens, stabilizes, and binds sauces and condiments for improved texture and appearance. Cellulose gum also reduces syneresis.
blanose™ 7hof carboxymethylcellulose
Blanose™ 7HOF CMC is a multi-functional food gum that thickens, stabilizes, and binds sauces and condiments for improved texture and appearance. Cellulose gum also reduces syneresis.