Case Study
How BENELIZE 909 Helped a Southeast Asian Manufacturer Achieve a Glossy, Stable Oyster Sauce
3 Min Read • Soups, Sauces & Gravies
A rich, savory condiment used in both retail and food service settings. The customer required consistent viscosity and visual appeal throughout the product’s shelf life.
The Challenge
A food manufacturer specializing in Asian sauces faced recurring problems with their oyster sauce formulation:
- Syneresis (water separation) after a few months of storage
- Loss of viscosity after hot
-filling and mechanical shear during production
- Lack of cling and gloss, giving the sauce a dull appearance
- Textural inconsistency, with batch-to-batch variation
The Objective
To develop a premium oyster sauce with:
- Enhanced visual gloss and cling
- Stable viscosity through hot-fill processing
- No phase separation over a 12
-month shelf life
- Improved processing efficiency with minimal viscosity loss
The Solution
Beneva recommended BENELIZE 909, a hydroxypropyl distarch phosphate cook-up starch derived from tapioca, selected for its superior performance in high-viscosity applications.
- High resistance to heat, acid, and shear
- Excellent clarity and gloss
- No syneresis over shelf life
- Stable, smooth texture with enhanced mouthfeel
The Process
Step 1
Blending Phase
-
Oyster extract, soy sauce, sugar, salt, and flavor enhancers were combined in a jacketed mixing tank and mixed until homogenous.
Step 2
Starch Slurry Preparation
-
BENELIZE 909 was pre-dispersed in cold water to form a uniform slurry and gradually introduced into the main tank to prevent lumping.
Step 3
Quality & Shelf Life Assessment
-
The full mixture was heated to 85–90°C and held at temperature to fully gelatinize BENELIZE 909, activating its thickening and gloss-enhancing properties.
Step 4
Deaeration and Homogenization
-
The sauce underwent deaeration to remove entrapped air and was homogenized to improve product consistency and visual uniformity.
Step 5
Hot-Filling
-
The cooked sauce was hot-filled at approximately 88°C into pre-sterilized glass bottles or flexible pouches.
Step 6
Cooling and Labeling
-
Finished packs were cooled in a tunnel or ambient setting, then labeled and packed for ambient shelf-stable distribution.
Side-by-side production trials were conducted comparing the customer’s original starch blend to BENELIZE 909. The formulation and process were kept identical.
The Results
Performance Parameter | Original Starch System | BENELIZE 909 System |
|---|---|---|
Processing Consistency | Frequent adjustments | Stable and efficient |
Texture & Mouthfeel | Slight gumminess | Smooth, clean finish |
Phase Separation (3 mo @ 25°C) | Minor syneresis | None |
Viscosity Stability (Hot-fill) | 25% drop | <5% drop |
Visual Gloss | Dull, cloudy | High, clear shine |
"We were constantly tweaking batches and dealing with visual issues. BENELIZE 909 helped us achieve a clean, glossy finish with great texture, and gave us confidence in our process."
Customer Quote
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BENELIZE 909
Type: Hydroxypropyl Distarch Phosphate (Cook-up Starch)
Source: Tapioca
Format: Cold water dispersible powder
Ideal For:
-
Oyster Sauce
-
Hoisin Sauce
-
Stir-fry Glazes
-
Asian Condiments
Functional Highlights:
-
Excellent shine and cling
-
Highly resistant to thermal and mechanical stress
-
Long shelf-life stability
-
Compatible with hot-fill processes
Product Snapshot
