Blend ’em Spices. Add in Oil and Let Your Flavour Last!
Asian meals, frozen or retort, are expanding year on year in double digit growth.
What makes your brand stands out from the rest on the supermarket shelves?
It is Taste. Consumers are more likely to stick with a brand if they can identify well with the flavour and mouthfeel.
Local flavours are trending in spicy sauces, Asian spice mix and coconut oils.
Hit the right note, and your frozen line of Ready-To-Eat (RTE) meals may overtake existing your existing lines of products.
When Spices Sink and Oil Separates on Packaging
Most savoury sauces involve the mixing of spices, wheat flour and oil. For oily pastes like sambal chilli sauces, fried dried chilli flakes and spices tend to sink to the bottom. The packaging process is messy with oil sticking to the sides of the foil packaging.
Ryoto™ Sugar Esters easily binds these ingredients together, reducing stickiness to machine, with significant benefits on operation efficiency and yield. When a paste is used in cooking, the emulsion is well formed and dispersed, giving a rounder mouthfeel and adding to the “umami” taste of the seasonings combined.
Sugar esters prevent the precipitation of solid matter as well. One way to overcome the sensitivity of sugar esters to the low pH of sauces like mayonnaise is to prepare the emulsion before adding the acidic ingredients. This causes the sugar esters to be coated within the oil-in-water emulsion and protects them from being degraded by the acid.
Example of a curry sauce mix formula incorporating the use of sucrose esters of fatty acids.
Vegetable Oils (Palm Oil, Rapeseed Oil), Wheat Flour, Sugar, Salt, Corn Starch, Curry Powder, Monosodium Glutamate, Caramel Color, Potato Flake, Spices, Chinese Cabbage Powder, Vegetable Paste, Vegetable Bouillon Powder, Roasted Cabbage Powder, Hydrolyzed Protein (Soybean), Yeast Extract Powder, Malic Acid, Sucrose Esters of Fatty Acids, Disodium Inosinate, Disodium Guanylate
Coconut Milk Based Sauces and Desserts
In Malaysia and Singapore, coconut milk is used in Asian recipes of curry gravies and dessert soups.
This white, creamy opaque liquid from coconut pulp is high in medium chain triglycerides, making it the healthier choice of fat substitutes.
Combining this fatty coconut milk in a stable emulsion helps you to increase the aromatic fragrance of your desserts or savouries!
Creamy White Sauces
White sauces are made of butter, flour and milk or their substitutes in creamy pastas, gratin or croquettes,
Ryoto™ sugar esters can replace the work of protein stabilisers used in sauces.
As a high-quality emulsifier and stabilizer, Ryoto™ sugar esters are highly efficient.
Formula developers can decrease starch and other stabilizers to create a smoother texture without high viscosity. When mixed with different spices and ingredients, sucrose fatty acid esters also work to reduce solid precipitation.
In this way, not only will the sauce improve in texture, flavor release will be better.
To retain the creaminess in white sauces, a stable and long lasting emulsion is important.
Interaction between proteins and sugars during high heat sterilization UHT or pasteurization causes the sauce to turn a brownish color. This makes the visual appearance hard to accept.
Partial replacement of protein stabilizers with Ryoto™ sugar esters can solve the browning issue and maintain an attractive white, smooth and creamy appearance.
When frozen for longer shelf-life or supermarket distribution, Ryoto sugar esters can prevent the reduction of viscosity and water separation.
Control Your Sauce Viscosity To Make It Successful
Viscosity of high fat sauces like curries become less viscous during cooking and become thicker when cooled. Make your sauce more predictable for your customers by reducing the change in viscosity!
Let the chef assume the textures of your sauce during cooking and hit continuous successful recipes in the kitchen!
Ryoto Sugar Esters
Sucrose Fatty Acid Esters by Mitsubishi Chemical Corporation
Want your factory sauce to bring "home" to your flavour?