Soups and sauces

Soups and sauces often require a specific viscosity, with starch commonly used to achieve the right consistency and enhance shelf-life stability. Various production methods are used in the food industry, ranging from cold-prepared sauces with mild or heavy mixing conditions to cooking processes that involve medium to high temperatures, including pasteurization, ultra-high-temperature (UHT), and homogenization. Our solutions are designed to meet desired characteristics based on the type of product being developed and the variations in production processes. The starches are allergen and GMO-free which makes them easy to use and suitable in a variety of end-products.

Soups and sauces – viscosity and stability

Our potato-based products are neutral in color and taste, delivering high viscosity at low dosages. They can also replace fat, offering a creamy mouthfeel and smooth appearance. Shelf-life issues such as syneresis and gelling can be minimized by enhancing the stability of sauces and soups through the appropriate choice of starch.

Our product range includes modified and clean-label alternatives, both cook-up and pregelatinized starches, suitable for various processes commonly used in the food industry.

Ketchup and tabletop sauces – transparent and storage stable

Ketchup, salsa, and other tabletop sauces often require thickening to achieve the desired consistency. They must also remain stable and homogeneous throughout their shelf life. Starch is utilized to provide viscosity and texture while enhancing storage stability by preventing ingredient separation. The low acidity and high Brix levels typically found in these products necessitate starches that maintain stability under these conditions.

Lyckeby offers a variety of starches that provide viscosity across different processes. Our solutions enable the creation of both very smooth textures and chunkier consistencies. Our potato-based solutions are naturally transparent, making them an excellent choice for products like sweet chili sauce, where transparency is desired but a viscous texture is needed to keep chili flakes evenly distributed.

Instant dry mixes – easy and quick

Instant dry mixes are often prepared by consumers at home for immediate consumption. As such, they require solutions that deliver high viscosity in cold preparations or at lower temperatures with mild mixing conditions. Our solutions provide high viscosity and a creamy mouthfeel for products such as instant soups, dip mixes, spice blends and desserts.

Clean label solutions

Our clean label solutions are designed to fit into different industrial food processes and product conditions. The E-number free starches provide high viscosity and enhance mouthfeel and stability from production through to consumption. Add value to your brand by using Lyckeby’s clean label functional starches. A straightforward ingredient list with familiar components appeal the consumers to select your products on the shelf.