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As a specialist in vegetable oils, ADM is uniquely qualified to provide ingredients for dressings, sauces and marinades. Where required, we can provide products with little or no trans-fatty-acid content.
Click here to view more detailed product information for Dressings & Sauces or click here to view our related product literature.
Nutritional Ingredients
From its oilseed processing, ADM is a major producer of phytosterols, which have been demonstrated to reduce blood cholesterol when consumed as part of an appropriate diet. ADM now has Novel Foods approval in the EU for the use of its
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sterol and sterol ester products in single-serve packs of salad dressings and mayonnaise types.
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Rheology Control
The unique properties of xanthan gum in solution are most noticeably demonstrated in sauces and dressings. The inclusion of low levels of ADM’s NovaXan™ brings high viscosity to suspend particulates (such as herbs and spices) yet makes a sauce or dressing which pours easily, has a creamy texture and excellent mouthfeel. Xanthan gum is stable to food acids, salt and the natural enzymes found in herbs and spices.
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Emulsification
The inclusion of the natural emulsifier lecithin in syrups
and toppings helps prevent separation and can decrease the viscosity to improve pouring. Pro-Fam® isolated soya proteins can also be used as emulsifiers in soya-based dressings.
Liquid sorbitol is an efficient humectant, and sequestering and emulsifying agent in mayonnaises, sauces and creams.
pH Control
If you need a clean, acid flavour then add citric acid in your dressing or for a bland, sour flavour use lactic acid. The pH can be adjusted by adding sodium citrate or Arlac® sodium lactate.
Cocoa & Chocolate Flavours
In chocolate-flavoured sauces the De Zaan® cocoa powders, available in consistent colours from light to very dark, provide both colour and flavour.
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