Preparation of soups and sauces from dry mixes is a convenient and popular solution for many consumers.
For manufacturers, the challenge is to pick functional and shelf stable ingredients.
Soups and sauces made from dry mix preparations by pouring hot water over the mix are exposed to relatively low temperatures. Therefore, the starch solution must dissolve instantly and quickly build viscosity to be ready to consume.
Shelf life of dry mixes depends on the moisture content of the ingredients. Ask about our low moisture starches.