SoupSave
Functional Performance in Soups, Creams and Broths
Texture, Stability and Cohesion
SoupSave é a solução funcional da linha Save desenvolvida para sistemas aquosos e semissólidos, like creamy soups, clear broths and liquid preparations with particulates. Acts in stabilization, in controlling the texture and thermal performance of these products.
Main application benefits:
Provides body and creaminess, eliminating the need for modified starches or artificial agents.
Prevents syneresis and phase separation in protein systems, suspended vegetables or grains.
Stabilizes soups with particulate ingredients, maintaining homogeneity during storage and consumption.
Maintains functional performance in thermal processes, like pasteurization, freezing and reheating.
Ensures a smooth mouthfeel and controlled fluid texture, ideal for ready-made soups, dehydrated or refrigerated.
Segment: Fermented and non-fermented dairy products
Benefits: Stabilizes texture, improves mouthfeel, replaces artificial additives and modified starches.
Segment: Acid and functional beverages
Benefits: Stabilizes emulsions, improves viscosity and prevents sedimentation even in formulations with pulps and extracts.
Segment: Animal nutrition
Benefits: Stabilizes emulsions in sachets, improves the texture and physical integrity of extruded feed.
Segment: Meat and plant-based products
Benefits: Retains water and fat, stabilizes emulsions and improves texture, including frozen products.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.
Segment: Bakery
Benefits: Maintains tenderness, prevents moisture migration and stabilizes thermally processed fillings.
Segment: Jellies and gelatin
Benefits: Ensures stable texture, shine and uniform suspension of particulates, even with reduced sugar content.
Segment: Sauces and condiments
Benefits: Stabilizes seasoning emulsions, controls viscosity and suspends particles (especially in seasonings with spices) without compromising flavor.
Segment: Soups and broths
Benefits: Provides body and creaminess, stabilizes particulate ingredients and maintains functional performance even after freezing, reheating or pasteurization.