Non-emulsified sauces

Include water-, coconut milk-, and milk-based sauces, gravies and dressings. Examples include: barbecue sauce, tomato ketchup, cheese sauce, Worcestershire sauce, Oriental thick Worcestershire sauce (tonkatsu sauce), chili sauce, sweet and sour dipping sauce, and white (cream-based) sauce (sauce consisting primarily of milk or cream, with little added fat (e.g., butter) and flour, with or without seasoning or spices).

Natural solutions for non-emulsified sauces

Niseen®-S for non-emulsified sauces

Benefits

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

Niseen®-S10 for non-emulsified sauces

Benefits

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

Epsiliseen®-H for non-emulsified sauces

Benefits

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