Stable viscosity
Body that does not thin out after heating, holding or filling.
01 · Food
Sauces & seasonings
Viscosity that holds through salt, acid, heat and storage
3%–8%typical dosage
Starch in a sauce has to keep its body through cooking, high salt, low pH and months on the shelf, and still pour and cling the way your brand needs. Food-grade hydroxypropyl starch for sauces, from ketchup-style and emulsified sauces to the soy and oyster sauces of Asian cuisine, is Gaofeng's core business.
Request sample & data sheetTypical products
- Ketchup and tomato-based sauces
- Mayonnaise-style sauces and salad dressings
- Cooking sauces, gravies and instant soups
- Barbecue, sweet chilli and hot sauces
- Jams and fruit preparations
- Asian sauces: soy, oyster and teriyaki-style
Recommended starch families
What the starch has to do
Salt, acid and heat tolerance
Performs in high-salt, acidic and hot-filled sauces.
Freeze-thaw and ageing stability
Resists syneresis and texture change during storage.
Cling and gloss
Coats food evenly with a clean, glossy finish.
Cold-water dispersion
Easy incorporation for dressings and cold-process sauces.
Starting dosage ranges
Values are starting points for application trials. Final grade and dosage are confirmed against your formulation and process.
| Application | Primary function | Dosage |
|---|---|---|
| Mayonnaise and salad dressings | Cold-water dispersion, freeze stability and compatibility | 5%–8% |
| Ketchup, barbecue and sweet chilli sauces | Salt, acid and heat resistance; ageing and freeze stability | 3%–6% |
| Hot and garlic chilli sauces | Tolerates mechanical processing and high sugar; thickens | 3%–5% |
| Gravies, cooking sauces and soups | High consistency, cling and balanced water–oil affinity | 3%–5% |
| Soy and oyster sauces | Good flow and starch compatibility | 3%–6% |
Related applications
All applications →
Send us your formulation and process conditions.
Tell us the product, process temperature, pH, shear and the result you need. Our application team will suggest grades and an evaluation route.