Sauce & Canning Raw Materials
Sauce & Canning Industry Raw Materials
Tomato paste, vinegar, thickeners, preservatives and canning inputs.
01 Overview
Sauce and canning production is an acidity and thermal-stability problem before it is a flavour one: the formulation has to survive retort processing and remain microbiologically stable for the stated shelf life. This group supplies the bases, acidulants, thickeners and preservatives that make that possible.
02 Grades traded
- Tomato paste and concentrates
- Vinegar and acetic acid food grade
- Modified starches and thickeners
- Xanthan and hydrocolloid stabilisers
- Preservatives and acidity regulators
- Salt, spices and seasoning bases
03 Typical specification
Values shown are indicative and vary by producer grade. The binding specification is the producer certificate of analysis issued against your consignment, supplied with every offer.
04 Applications
- Ketchup, mayonnaise and dressings
- Cooking sauces and pastes
- Canned vegetables and legumes
- Ready meals and convenience foods
- Pickles and preserved products
- Soup and bouillon manufacture
05 Industries served
06 Packaging options
- 220 kg aseptic drums
- 25 kg bags and cartons
- IBC 1000 L
- Bulk aseptic bags
07 Supply & export note
Aseptic tomato paste is supplied in bag-in-drum format with the bag integrity certificate, because a compromised aseptic bag is a total loss rather than a quality deduction. Brix and Bostwick viscosity are stated on the offer, not just the tonnage.