Moisture Management
Binds water within sauces/gravies, preventing migration that causes sogginess in some components and dryness in others during frozen storage.
Freeze-Thaw Stability
Sauces maintain intended viscosity and consistency even after multiple temperature fluctuations in the distribution chain.
Sauce Performance
At 0.15–0.35%: viscosity for coating, suspension for herbs/spices, emulsion stabilization in cream sauces, improved texture.
Reheating
Thermal stability means reheated sauces maintain viscosity and mouthfeel — no watery or lumpy results. Pseudoplastic behavior ensures proper flow when stirred, coating when at rest.