KETCHUP , SAUCES, DIPS & SEASONINGS

Oleoresin and essential oils tend to be used in all types of dips & seasonings in large scale production. Extracts have standardized properties, are free from microbial contamination, have negligible moisture content and a long shelf life. Oleoresins and essential oils are easily customized to meet specific product needs for aroma & flavour. Some applications that come to mind easily are Ketchup manufacturers use paprika as a natural colourant. Extracts of Cardamom, Capsacin, Cloves, Cassia, Cumin, Pepper, Mace & Tamarind among others are added to meet different flavour requirements. Oleoresins of Green Chillies, Green Pepper, Green Onion, Green Ginger and Green Garlic impart freshness to a Ketchup or other types of dips or chutneys. Sauce Manufacturers use similar natural extracts for the flavouring of the base flavours. In case of seasonings for snacks, dusters using extracts Pepper, Capsaicin, Garlic, Ginger, Basil, Thyme, Sage etc are added to give a top note effect.