Shelf life extension in sauces, dressings, & condiments

Although the makers of sauces, dressings, and condiments have found traditional preservation ingredients like vinegar to be helpful in extending the shelf life of their products, those ingredients deliver flavor profiles that are often overpowering for many applications. Corbion, however, offers manufacturers alternative solutions that are highly effective, milder tasting, and label-friendly.

Our PURAC® and PURASAL® lactic acids, like other acidulants, help preserve the freshness of your products by providing microbial control. These naturally derived, bio-based products of fermentation let you achieve longer shelf life extension without contributing overly strong flavors.

 

Controlling acidity

Corbion's lactic acid-based solutions can be used to control acidity in sauces, dressings, and condiments, which is essential to combating bacterial spoilage and extending the shelf life of both chilled and ambient products. These products offer high efficacy in inhibiting bacterial growth when compared to many traditional options, but they do so without compromising product taste. Lactic acid, in fact, has been shown to complement certain flavor notes such as tomato, herbs, and cheese.

If you're looking for a mild-flavored preservation solution, our PURAC® portfolio provides outstanding options. Speak to a member of our expert team today about creating delicious sauces, dressings, and condiments that stay fresh longer.



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