Sauces and Savory Products

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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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 ...

Aquasorb™ cellulose gum


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