Sliceable sauces spice up cold cuts and sausages

Frutarom Savory Solutions has developed stabilising compounds that cause dips, ketchup, sauces and mustard to become firm and sliceable, thus enabling them to be incorporated into sliced meats and sausage specialities. The compounds are gelatin-based and are available as powder mixes.

The firm is offering three variants of the new condiment compounds: 'Sliceable Ketchup', 'Sliceable Mustard' and 'Sliceable Basis Top Creativo'. Processing is easy: the selected compound is mixed with water and added to the condiment while mixing at high speed.

Konrad Höffmann, research and development manager at Frutarom Savory Solutions, says: "As soon as the mass is firm and sliceable, processors can create a wide variety of forms, from slices to stripes or cubes."

The 'Sliceable Ketchup' and 'Sliceable Mustard' compounds contain seasonings, which avoids any loss of flavour caused by diluting the ketchup or mustard. Manufacturers can use the compounds with different condiments for example, tomato ketchup or curry sauce, Dijon mustard or English mustard.

Contact: Frutarom Savory Solutions
www.frutarom.com