COLLOIDAL SAUCES/PATA SAUCES

Colloidal sauces are mulKphase dispersions where emulsified fats, proteins, or starches enhance viscosity, stability, and mouthfeel. Stabilizing systems prevent phase separaKon while opKmizing texture and flavor release. At the same Kme spices&herbs place an important role on flavor and visual acceptance. Salad dressings, béchamel and velouté, where controlled heat and shear influence rheological properKes. Please refer to detailed explanaKons on DS FOODS’s natural soluKons.