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Sauces, dressings, and condiments have unique shelf life needs. Not only is oxidation a concern in oil-based dressings but there can also be microbial concerns for highly aqueous dressings and sauces. Kemin has a wide range of oxidation control and mold inhibition ingredients for these applications in synthetic and clean label options.
Formulated with time-tested active ingredients, including individual and synergistic ingredient blends of BHA, BHT, TBHQ, and Ascorbyl Palmitate.
Designed to help delay lipid oxidation in a range of applications to help extend color and flavor characteristics.
Synergistic blends of rosemary, green tea, and spearmint extracts, are designed for maximum effectiveness against color and flavor degradation.
A clean label mold inhibitor that can help delay or prevent mold growth in flour tortillas, baked goods, sauces, and dressings. This new solution is a blend of buffered vinegar and botanical extract that can be used as an alternative to traditional synthetic antimicrobials.
Sauces, dressings, and condiments have unique shelf life needs. Depending on your mode of failure, Kemin has the solutions you need to keep your products on the shelf longer. Off flavors and odors can be caused by lipid oxidation in high-fat content sauces and dressings. Kemin oxidation control solutions are what you need.
Sauces, dressings, and condiments can also have high levels of water, meaning they are more susceptible to mold growth and spoilage. Kemin offers SHIELD V, a clean label mold inhibitor that helps delay or prevent mold growth.
Kemin can help you determine the optimal application rates and create custom blends that help reach your project goals. In addition, our dedicated Customer Laboratory Services team can help perform product application testing, to help you get to market faster. From lab bench to scale-up our technical experts are with you every step of the way. Reach out to talk to sales about how Kemin can help you reach your shelf life goals.
