i-Mix International
A sauce is judged on staying exactly as it was, and almost everything in it and around it works to pull it apart.
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A sauce is a mixture held together against the things that make it taste good. Acid thins the thickener, salt competes for the water the hydrocolloid needs, and every pump shears a structure built upstream. It shows up, for example, as oil breaking out of a mayonnaise, water weeping from a dip, herbs settling instead of staying suspended, or a batch that fills correctly and arrives thin.
SolutionsProducts working together towards your commercial objective. |
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| Viscosity, texture, mouthfeel, flow and cling optimisation |
| Emulsion, suspension, syneresis and phase separation control |
| Cost in use, yield and raw material optimisation |
| Microbial stability and shelf life extension |
| Heat, shear, acid, salt and retort process stability |
| Taste, flavour, off note management and product differentiation |
| Fat and oil reduction with creaminess restoration |
| Sodium reduction and savoury taste restoration |
| Egg reduction, egg replacement, vegan and allergen friendly reformulation |
| Protein and fibre enrichment |
SystemsOne formulated product. One defined job. |
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| Mayonnaise and mayonnaise based sauce emulsifier and stabiliser systems |
| Ketchup and tomato based sauce texturising and stabilising systems |
| Creamy dressing and salad cream emulsifier and stabiliser systems |
| Cooking sauce and gravy thickening and stabilising systems |
| Reduced fat and fat free mayonnaise and dressing systems |
| Egg reduced and egg free mayonnaise systems |
| Dips and savoury spread emulsion and texture systems |
| Mustard, barbecue and hot sauce texture and suspension systems |
| Complete dry sauce and gravy premixes |
| Frozen and freeze thaw stable sauce systems |
| Heat, acid and shear stable cooking sauce systems |
| Vinaigrette herb, spice and particulate suspension systems |
| Instant dry sauce and gravy thickening systems |
| Integrated flavour and texture sauce and gravy base systems |
IngredientsThe materials themselves, from producers we select. |
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| Functional starches, native, modified and pregelatinised |
| Hydrocolloids and gums |
| Emulsifiers and lecithins |
| Vegetable oils and specialty fats |
| Tomato pastes, concentrates, powders and fibres |
| Egg yolk, whole egg and egg powders |
| Savoury flavours, extracts and taste modulators |
| Acidulants, vinegars and pH regulators |
| Preservatives and fermentates |
| Herbs, spices, seasoning blends, onion, garlic, chilli and pepper ingredients |
| Sugars, syrups, sweeteners and polyols |
| Salt and mineral salt replacers |
| Mustard seeds, flours, powders and bran |
| Yeast extracts, HVP, umami and kokumi ingredients |
| Plant proteins and functional pulse flours |
| Citrus, pea, oat and other dietary fibres |
| Meat, poultry and vegetable extracts |
| Dairy powders and cheese powders |
| Colours and colouring foods |
| Maltodextrins |
| Dehydrated vegetable pieces and particulates |
Technical knowledge
A thicker continuous phase slows the droplets down. It does not stop them joining. Viscosity buys time, and where the interface is not protected, time is all it buys.
That is why a sauce can pass its viscosity check and still separate on the shelf, and why raising the thickener is the most common answer that does not work.
Read the technical noteLet’s make it happen.
