Canned Soup & Sauce

Condensed soup (invented in 1897 by John T. Dorrance, a chemist with the Campbell Soup Company
allows soup to be packaged into a smaller can and sold at a lower price than other canned soups.

Canned sauce and soup products are retorted products which aim to achieve the commercial sterilization while the texture and stability of the product are still concerned. Modified starch used in this application the starch granule will be reinforced to give the ability to resist extremely high heat and pressure during the retort process. It’s worth noting that most of the canned products which need thickener are moderately low in pH, the very high granule strength is necessary. After the product achieves commercial sterilization, the product shelf life will be considered long while it can store at ambient temperature. The viscosity of the product which is enhanced by modified starch will be thickened and stable through its shelf life.