Sauces & Soups

Manufacturers of commercial sauces and soups face many hurdles in delivering products that satisfy consumer expectations for flavor, consistency, and longevity. Transporting and storing these products, along with the need for longer shelf lives, can negatively impact their quality and freshness. To address these issues, manufacturers frequently use artificial food additives.

Sauce preservatives are one of the most widely used types of additives in soups and sauces. They help stop harmful bacteria, mold, and microorganisms from growing – which could lead to spoilage or make people sick. Sodium benzoate and potassium sorbate, for example, are common preservatives in tomato soup. They help keep the soup safe and fresh for months on shelves. Regulatory agencies around the world have thoroughly tested these preservatives and declared them safe to eat.

Food additives in sauces and soups also play a big role in flavor enhancement. They boost the natural flavors, making each bite more enjoyable. Monosodium glutamate (MSG), for example, is famous for enhancing that savory umami flavor without adding too much saltiness which makes it a favorite in Asian cuisine. Despite some controversies around MSG, research confirms its safety when used moderately, encouraging food brands to continue using it globally.
Beyond MSG, other flavor boosters like yeast extract and hydrolyzed vegetable proteins make sauces richer and more savory.

Another commonly used food additive is antioxidants. They are crucial for sauces with lots of fats and oils. They prevent oxidation and rancid flavors. Vitamin C and vitamin E antioxidants for sauces maintain quality and shelf life of sauces, while also offering health benefits.
Stabilizers like xanthan gum are important too for consistent texture and for preventing separation or curdling in soups and sauces. This corn sugar derived polysaccharide thickens and stabilizes emulsions, making it a popular additive for creamy soups and gravies.

Food additives are also a popular addition to tomato soup. For example, emulsifiers ensure smooth and creamy texture of soup without the separation of water and oil-based components. Acidity regulators like citric acid balance pH and boost natural tomato taste. Beetroot extract and other natural color enhancers intensify that vibrant red, making it more visually tempting. Along with thickeners and flavor boosters, these additives give tomato soup its beloved rich, comforting flavor.

There is no doubt about the fact that artificial food additives are indispensable in food industry for regulating the cost of products. They are key to making high-quality, safe, appealing soups and sauces. That’s why it is very important to choose suppliers that adhere to strict quality and safety standards.

But a question arises where can you get preservatives that can prolong the life of your products to the maximum without changing their original taste? Where can you get antioxidants that will keep your food fresh throughout its shelf life? And most importantly from where can you get good quality stabilizers that will stop your sauces and soups from curdling?

You can avail of the services of Mondstar for this purpose. We have been serving industries globally by supplying a wide range of quality food additives and raw chemicals. We have an extensive 10 + years of experience in supplying quality food additives. We are FDA approved food-additive manufacturers and have multiple warehouses overseas to deliver our products to global customers promptly.