7 Jun 2010 --- In the universe of convenience foods, sauces, dressings and condiments are indispensable. They appear in numerous types & flavours and form an important part of our daily diets. Consequently, today’s top food trends like sugar and salt reduction also apply to sauces, dressings and condiments. Jungbunzlauer provides the ingredients needed to make sugar & salt reduction a reality while maintaining the original convenience level.

sub4salt: Salt is a very important ingredient for the mentioned products since salt delivers both functional and sensory properties. Jungbunzlauer sub4salt is the salt replacer of choice for sauces and condiments. At a 1:1 replacement level it reduces sodium by as much as 50% without having adverse effects on the sensory profile or functionality.

Erythritol:  Jungbunzlauer’s erythritol is a natural zero calorie bulk sweetener. It is the ideal sweetener to reduce sugar in ketchups where up to 25% sugar is used. Erythritol helps to reduce the calorie load and the glycemic index of the ketchup while delivering superior flavour and mouthfeel.

Jungbunzlauer’s product portfolio also offers 2 ingredients for favourable functionality in sauces, dressings and condiments:

Gluconic Acid: Acidification is a topic of high importance for sauces and dressings since taste and shelf life depend on pH. With Gluconic Acid, Jungbunzlauer offers a natural mild acidulant without compromising on taste. It is particularly useful in high oil systems where its metal chelating ability prevents rancidity and prolongs the shelf life.

Xanthan Gum: Stabilisation and thickening of sauces, dressings and condiments is crucial to making an attractive and shelf stable convenience product. Jungbunzlauer Xanthan Gum is the ideal stabiliser and thickener: Through its pseudoplastic flow properties it creates the texture and mouthfeel consumers prefer, with a neutral taste.

Jungbunzlauer products bring health, functionality and convenience together.