Prepared sauces

Description of product

Prepared sauces are available on the market in fluid or powdered, concentrated form. They serve as an addition which is used to refine or complement a dish. As a rule, they are composed primarily of flavour- and aroma-enhancing elements such as tomato purée and extracts of spices, mushrooms or meat as well as vegetable essences, wine, sugar or vinegar. Thickeners, nature-identical flavourings and stabilisers are added. Worcestershire sauce, tomato ketchup, pepper sauce and sauce Béarnaise are only a few of the well-known sauces. Due to the quantity of varying sauces, general indications cannot be given of possible applications of genetic technology:

• please search for individual ingredients or additives
• further designation: dressings
• see also: convenience foods, prepared soups, mayonnaise, tomato ketchup.

Possible application of gene technology

Applications of gene technology are possible in the following ingredients that commonly are present in prepared sauces. However, the accuracy of these assumptions in the case of specific products cannot be stated with certainty:

• starch and modified starches
• plant-based oils and fats
• lactose (milk sugar)
• milk protein or whey powder, soy protein or plant protein products
• flavour enhancers (glutamate,inosinate), emulgators such as lecithin, mono- and diglycerides
• spices and aromas
• acidifier citric acid
• thickenerxanthan, cellulose, dextrine, phosphate starch
• guanylte, produced from ganylic acid
• enzymes such as hexose oxydase
• caramel colouring