Achieve the right viscosity, mouthfeel and shelf stability in ketchup, hot sauces, dressings and condiments. Starches that survive high acid, high heat and hot-fill processing — with no MOQ from our ISO-certified Suzhou factory.
Three failure points in sauce manufacturing — and how the right starch thickener prevents them.
Ketchup (pH 3.5–4.0) and hot sauces (pH below 3.5) hydrolyze standard starch thickeners, causing visible thinning and a watery mouthfeel.
Fill temperatures of 85–95°C degrade under-cross-linked starches, so the sauce pours thinner than spec once it reaches the bottle.
Oil-water separation in pourable dressings leads to an oily top layer and watery bottom — requiring effective emulsification and suspension.
Each challenge maps to a specific modified starch E-code — matched to your pH, fill temperature and storage conditions.
E1422 (acetylated distarch adipate) — engineered for pH 3.0–4.5 systems. Survives hot-fill without viscosity loss, keeping ketchup and hot sauce body.
View E1422 grade →E1442 (hydroxypropyl distarch phosphate) — stable through 5+ freeze-thaw cycles. Ideal for frozen sauces and condiments without syneresis.
View E1442 grade →E1450 (starch sodium octenylsuccinate) — emulsifies oil-water systems in pourable dressings, keeping the emulsion uniform through shelf life.
View E1450 grade →Three product series cover cold-process, hot-fill, frozen and emulsion sauces.
Cold-water thickening for cold sauces, dips and dressings — instant viscosity without cooking equipment.
View pregelatinized starch →Acid-, heat- and shear-resistant grades for hot-fill, frozen and emulsion sauces — with per-batch COA consistency.
View chemically modified starch →Custom sauce-specific thickener blends — developed around your recipe, pH, fill line and target viscosity curve.
View thickener systems →Beyond E-code thickeners, the rest of our line covers powder carriers, spray-dry carriers and sugar sources — all produced on the same Suzhou lines.
Carrier and anti-caking aid for sauce and seasoning powders — keeps dry blends free-flowing through storage and shipping.
Carries spray-dried spice oleoresins and liquid flavors into stable powder form, and works alongside starch thickeners in sauce bodies.
Balances sweetness in savory sauces and contributes to browning during cooking and baking.
When you need to take E1442 or E1422 off the sauce label, clean label starch systems can thicken and stabilize the same formulation with a simpler ingredient list.
Every sauce grade is benchmarked in our RVA lab to your target viscosity curve and shipped with a per-batch COA — so your ketchup and dressings run the same, batch after batch, from 25 kg trials to full container loads.
Direct answers on pH, hot-fill, freeze-thaw, dressings and samples for sauce manufacturers.
E1422 (acetylated distarch adipate) is engineered for pH 3.0–4.5 systems such as ketchup and hot sauces. It survives hot-fill processing without viscosity loss.
Fill temperatures of 85–95°C degrade under-cross-linked starches. E1422 and E1442 are cross-linked to hold viscosity through hot-fill, so the sauce keeps its body in the bottle.
E1442 (hydroxypropyl distarch phosphate) is stable through 5+ freeze-thaw cycles, making it ideal for frozen sauces and condiments without syneresis.
Pregelatinized starch thickens in cold water without heating, which suits cold-process dressings and dips. E1450 adds oil-water emulsification for pourable dressings.
There is no MOQ. We start with 25 kg trial batches for formulation validation, and free samples ship within 48 hours with a per-batch COA for your line trial.
Yes. Corn dextrin serves as a carrier and anti-caking aid in sauce and seasoning powders, maltodextrin carries spray-dried oleoresins and liquid flavors into powder form, and dextrose balances sweetness in savory sauces. Same no-MOQ and 48-hour sample policy.
Tell us your sauce type, pH, fill temperature and target viscosity. We’ll match the right E-code and ship a free sample within 48 hours.
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