Emulsified sauces and dips

Sauces, gravies, dressings, and dips based, at least in part, on a fat- or oil-in water emulsion. Examples include: salad dressing (e.g., French, Italian, Greek, ranch style), fat-based sandwich spreads (e.g., mayonnaise with mustard), salad cream, fatty sauces and snack dips (e.g., bacon and cheddar dip, onion dip).

Natural solutions for emulsified sauces and dips

Niseen®-S for emulsified sauces and dips

Benefits

  • Controls bacteria that cause spoilage.
  • Reformulation.
  • Allows production of  low acid products.
  • Extends shelf life.

Niseen®-S10 for emulsified sauces and dips

Benefits

  • Controls bacteria that cause spoilage.
  • Reformulation.
  • Allows production of  low acid products.
  • Extends shelf life.

Epsiliseen®-H for emulsified sauces and dips

Benefits

  • Controls bacteria that cause spoilage.
  • Reformulation.
  • Allows production of  low acid products.
  • Extends shelf life.