Sauce Applications

Interkim Kimya is more than a stabilizer supplier in the sauces category; we are a business and project partner delivering engineering-driven recipe design and end-to-end process optimization. Our approach is grounded in Quality by Design (QbD) principles that center on your existing raw materials and equipment. We translate targets such as sensory quality, shelf life, cost/performance, and line efficiency into measurable KPIs, and we co-design the formula–process whole that secures those targets.

Every project begins with a full diagnosis of today’s reality: type and proportion of the fat phase; composition of the aqueous phase; acidity sources (vinegar, lactate, citric, etc.); sugar and salt systems; tomato derivatives and total solids profile; spice/particle distribution; cooking capacity; mixing and homogenization infrastructure; fill geometry; and temperature windows. Within this framework we define the process windows (pH, °Brix, temperature, shear, hold time, homogenization pressure) and integrate the Hi-Solution stabilizer/emulsifier system into the backbone of the formulation.

Validation happens on the line, not only in the lab. Critical parameters—including flow behavior (apparent viscosity, yield stress), coating/cling, gloss, shear and heat resistance, freeze–thaw tolerance, and phase-separation tendency—are locked at their target values. The stabilizer system does far more than build viscosity; it manages water binding and syneresis control, fat–water phase stability, particle suspension, and structural integrity under thermal shock and stop–start events—all within a single plan. The result is a sauce architecture that does not separate or weep during storage and distribution and delivers the same experience from bottle to plate every time.

Our role in the field goes beyond supply. When faced with consistency/flow fluctuations, seasonal raw-material shifts, or post-fill phase separation, we focus on root causes, not symptoms. During commissioning, we co-author SOPs and checklists, define Critical Control Points (CCPs), and incorporate the human factor through operator training. We establish the traceability flow (lot-level records and parameter tracking) and keep decisions data-driven. Our local manufacturing and agile R&D capabilities accelerate sample → pilot → industrial transitions and shorten time-to-market.

Our application scope ranges from mayonnaise and emulsion-based cold sauces to ketchup and tomato-based products; from mustard and fermentation-noted sauces to barbecue and hot sauces; from vinaigrettes and salad dressings to hot culinary sauces; from dairy/cheese sauces to plant-based alternatives. For each subcategory, we define KPI sets and test protocols, securing targets for °Brix/pH balance, gloss, controlled flow, particle suspension, thermal endurance, surface cling, and nozzle/filling behavior.

Operationally, we aim to strengthen SKU standardization and line performance: reducing inter-lot variability, lowering rework and waste, improving pumpability and nozzle compatibility, ensuring consistent fill weights, and a uniform in-pack appearance. Where needed, we design clean-label systems and simplify formulas with multifunctional ingredients to improve the cost/performance balance. Even if raw-material quality or pricing fluctuates, the essence is to build a structure that reproduces the same sensory quality in the consumer’s spoon.

In summary, we bring the right stabilizer together with the right recipe and the right process to design sauces that do not separate or weep, withstand heat and shear, and deliver the same viscosity and flavor–texture balance in every bottle—and we make that performance sustainable. Whenever issues arise, we are on site, right at the line, solving them with you. Interkim Kimya and Hi-Solution Stabilizer Systems not only standardize today’s production but also provide a reliable backbone for tomorrow’s innovations.

"Local production, fast supply"