Sauces, dressingsand condiments CORBION PURAC RELISHES SOLVING YOUR CHALLENGES

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Regulating pH

Acidifi cation, or pH-regulation, is a technique commonly used in the industry to preserve the fl avor, as well as the shelf life of a product. Choosing the right acid, or combination of acids, to give an appropriate pH for preservation and yet deliver great fl avor is a balancing act (see fi gure 1).

Sour, but not too sour?

Vinegar (acetic acid) is most commonly used in the sector, but it can have an overbearing fl avor and so is often combined with other acids to achieve the desired fl avor. Lactic acid has long-lasting taste and a unique, and highly desirable, mild character that o� sets the intense fl avor of stronger acids. Furthermore, it is proven to complement other fl avor notes, such as tomato, herbs and cheese. Our PURAC® portfolio includes a range of products varying from natural L- lactic acid in di� erent concentrations, to bu� ered-blends with other organic acids.

Shelf life

Sauces, dressings and condiments, are normally sold shelf-stable. To preserve these products, the manufacturer maintains a low pH that prevents the growth of common spoilage microorganisms and pathogens.

However, spoilage organisms, such as bacteria (e.g. Lactobacillus spp.) yeast and molds (e.g. Mucor spp. and Saccharomyces spp.) are naturally abundant. Certain bacteria can thrive under extreme circumstances, such as low water activity, low pH and without oxygen, causing blown up packages, alteration of taste, or visual spoilage. The pH-hurdle is not a guarantee, but can be enhanced further with additional ingredients or hygiene.

PURAC natural L-lactic acid and PURASAL®, our sodium or potassium lactates, have demonstrated a high e� cacy against bacteria that are less a� ected by many other acids.

Sauces, dressings and condiments are long-standing, diverse markets that are growing. At the same time, new convenience products, like cooking sauces for pasta and rice, are becoming increasingly fashionable. Today’s consumers expect their sauces, dressings and condiments to be tasty, o� er long shelf life, and also to be healthy, free of artifi cial additives and to contain less sodium and fat. Currently, the vast majority of these products are acidifi ed to preserve both fl avor and shelf life. With over 80 years of experience in producing natural L-lactic acid, Corbion Purac has become an expert in the use of acidulants in a wide variety of acidifi ed foods. For decades, Corbion Purac has been providing e� ective solutions for traditional and newer sectors of this market and o� ers a wide a range of solutions that can help optimize your products and o� er new added-value.

Looking to stay on top of challenges in sauces, dressings and condiments?

Vinegar (acetic acid) is most commonly used in the sector,

combined with other acids to achieve the desired fl avor. Lactic acid has long-lasting taste and a unique, and highly desirable, mild character that o� sets the intense fl avor of stronger acids. Furthermore, it is proven to complement other fl avor notes, such as tomato, herbs and cheese. Our PURAC®

portfolio includes a range of products varying from natural L- lactic acid in di� erent concentrations, to bu� ered-blends

PURAC natural L-lactic acid and PURASAL®, our sodium or potassium lactates, have demonstrated a high e� cacy against bacteria that are less a� ected by many other acids.

Lasting time

Aci

d in

tens

ity

Vinegar

Citric acid

Lactic acid

Flavor profi le comparison of organic acids

Figure 1

Food minus trend

An increasing number of consumers and authorities want to reduce the levels of unhealthy components in their diet because of health risks associated with excess consumption. This trend poses a huge challenge to an industry that promotes taste.

The high fat content of sauces and dressings is a good barrier against the growth of microorganisms. Reducing the fat content to make the product healthier increases the available moisture. For the same anti-microbial activity more acids are needed. Blending e.g. additional vinegar with lactic acid o� ers the same antimicrobial activity and a milder fl avor profi le (see fi gure 2).

In sodium reduced products, shelf life can be maintained with PURASAL® HiPure P Plus, which is potassium lactate with a neutral taste. Furthermore, Corbion Purac introduced a new range of PuraQ® Arome solutions based on ferments that can be labeled natural fl avor. These work as multifunctional building blocks to restore savory taste profi le, texture and shelf life.

As with reducing sodium intake, there is a global trend in reducing the use of certain preservatives, such as benzoates (E211) and sorbates (E201, E202 and E203), following concerns about their e� ects on health. Consumers demand labels with ingredients they recognize and understand.

Corbion Purac has over 80 years of experience in the development, manufacturing of naturally-derived solutions and is therefore well equipped to meet this challenge. Our global presence puts us right by your side, wherever you are in the world, to provide technical expertise, service and unique propositions that can perfect your products and help save on your own R&D.

Area of interest Benefi t Solution

Acidifi cation Shelf life control PURAC®, PURASAL®

Sodium reduction Savory fl avor building blocks PuraQ® Arome

Shelf life control PURASAL® HiPure P Plus

Taste Mild acid profi le PURAC®

Savory fl avor optimisation PuraQ® Arome*Check with your local sales representative for the availability in your region and to determine the best fi t with your product

Our solutions for sauces, dressings and condiments

Extend shelf life

Acidify products

Enhance fl avor

Reduce sodium

Enable consumer-friendly labeling

Industry trends Free of artifi cial preservatives

Consumer-friendly labeling

Increased level of convenience

Corbion Purac has over 80 years of experience in the development, manufacturing of naturally-derived solutions and is therefore well equipped to meet this challenge. Our global presence puts us right by your side, wherever you are in the world, to provide technical expertise, service and unique propositions that can perfect your products and help save on your own R&D.

Area of interest Benefi t

Acidifi cation Shelf life control

Sodium reduction Savory fl avor building blocks

Shelf life control

Taste Mild acid profi le

Savory fl avor optimisation

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1

0Days

log CFU/g

70% moisture dressing 0.4% w/w PURASAL S + 1.6% w/w vinegar85% moisture dressing 0.4% w/w PURASAL S + 1.6% w/w vinegar

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Growth of Lactobacillus plantarum in dressing with di� erent moisture contents

Figure 2

Global presence

www.corbion.com/contact

Corbion in Food

With over 80 years of fermentation expertise and the use of natural raw materials to produce exceptional food and beverage ingredients, Corbion Purac has a wealth of expertise in the world of biobased food ingredients. Our extensive portfolio combined with leading expertise, application knowledge and technical service make us your food industry partner, helping solve food integrity issues by providing improvements in shelf life, freshness and food safety.

About Corbion

Corbion is the global market leader in lactic acid, lactic acid derivatives and lactides, and a leading company in functional blends containing enzymes, emulsifi ers, minerals and vitamins. The company delivers high performance biobased products made from renewable resources and applied in global markets such as bakery, meat, pharmaceuticals and medical devices, home and personal care, packaging, automotive, coatings and coating resins. Its products have a di� erentiating functionality in all kinds of consumer products worldwide. In 2012, Corbion generated annual sales of €753 million and had a workforce of 1,800 employees. Corbion is listed on NYSE Euronext Amsterdam.

For more information: www.corbion.com

All rights reserved. No part of this publication may be copied, downloaded, reproduced, stored in a retrieval system or transmitted in any form by any means, electronic, mechanical photocopied, recorded or otherwise, without permission of the publisher. No representation or warranty is made as to the truth or accuracy of any data, information or opinions contained herein or as to their suitability for any purpose, condition or application. None of the data, information or opinions herein may be relied upon for any purpose or reason. Corbion disclaims any liability, damages, losses or other consequences su� ered or incurred in connection with the use of the data, information or opinions contained herein. In addition, nothing contained herein shall be construed as a recommendation to use any products in confl ict with existing patents covering any material or its use.

Interested in our solutions? Go to corbion.com/sdc @CorbionFood

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