Sauces
Creamy, plant-based sauces with real mouthfeel.
The challenge in plant-based sauces
A great sauce is mostly mouthfeel. Whether it is a curry simmered for an hour, a chilled mayonnaise, a salad dressing, or a hot white sauce on a ready meal, what consumers describe as "rich", "rounded" or "indulgent" comes from fat coating the palate. Plant-based sauce formulators working with cooking creams face an imperfect choice: build the fat phase from liquid oil, which can feel greasy or separate, or build viscosity from starch and hydrocolloids, which feels gummy and pasty rather than creamy. Neither is a satisfying answer for a customer reformulating a hero sauce. R&D teams are looking for a plant-based fat ingredient that brings real fat behaviour, holds up under shear and heat, and disappears into the flavour rather than fighting it.
Oleocreamᵀᵀᴹ is the fat phase for plant-based mayonnaise, dressings, curries, white and savoury sauces that need real mouthfeel.
What sets us apart
Native oleosome structure
Sunflower oleosomes are naturally occurring oil bodies, so the fat phase behaves predictably in complex sauce systems rather than breaking under shear.
Validated for cream-based sauces
Oleocreamᵀᵀᴹ has been formulated into cream-based sauce systems, delivering a rich, cream-like mouthfeel in plant-based reformulations.
Easy to integrate on existing sauce lines
Oleocreamᵀᵀᴹ works alongside existing fat systems and is designed to fit standard sauce factory processes without major reformulation.
Sunflower seeds and water, nothing else
Oleocreamᵀᵀᴹ is made through a water-based extraction process, no solvents, no additives.
100% Oleocreamᵀᵀᴹ as the fat phase. Best suited to strongly flavoured plant-based sauces where the seasoning complements the natural sunflower character and the creamy texture adds richness.
Pure, Blend or Tech
Which one fits your production process?
30–70% Oleocreamᵀᵀᴹ alongside another plant fat or, in hybrid-dairy products, alongside dairy cream. The balanced route creamy soups where colour and neutrality matter.
Under 20% Oleocreamᵀᵀᴹ
added to an existing fat system. The fastest reformulation route to lift mouthfeel in an existing sauce without rebuilding the whole recipe.
Heat and shear stable
Works in hot-fill, retorted and high-shear processes typical of industrial sauce production.
Benefits
for plant-based sauce manufacturers
Real cream-like mouthfeel
A fat phase that coats and rounds, not a starch system that thickens and pastes.
Allergen-friendly base
Oleocreamᵀᵀᴹ is made from sunflower seeds and water only.
Cleaner label
Reduces dependence on stabiliser and emulsifier systems, because oleosomes form a natural oil-in-water emulsion without additives.
Improved nutritional story
Unsaturated sunflower fat replaces saturated tropical fat, supporting health and reduced-saturated-fat claims.
What Oleocreamᵀᵀᴹ
does for sauces
Oleocreamᵀᵀᴹ is a stable oil-in-water emulsion that brings a rich, cream-like mouthfeel to plant-based and hybrid sauces. It coats the palate the way cream does, rounds off acidity in dressings and tomato-based sauces, and carries spice in curries and salsas. Spicy and savoury sauces are the sweet spot because the bold flavour systems work particularly well with Oleocreamᵀᵀᴹ, which is why curries, salsa systems, satay-style sauces and seasoned cooking creams are strong fits.
Oleocreamᵀᵀᴹ vs liquid oil
in plant-based sauces
Liquid oil is the usual fat phase in plant-based sauces, but on its own it doesn't emulsify. Manufacturers add stabilisers and emulsifiers to hold it in suspension and give the sauce body. Oleocreamᵀᵀᴹ is already a stable oil-in-water emulsion, so it brings a cream-like mouthfeel without that added stabiliser system, offering a sunflower-based alternative for manufacturers looking to bring genuine plant-based creaminess to a sauce.
Reformulating a sauce, dressing or cooking cream?
Send us your target application and process, and we will propose a starting point (Pure, Blend or Tech) plus a sample volume that fits your trial scale.
By filling in the request form you can order a cream cheese application brief, order a sample or get in touch with our R&D team.
FAQ
Yes. It has been used in heat-treated and high-shear sauce systems. Final stability depends on the recipe and your line; we recommend a process trial on a representative batch.
In plant-based reformulations, yes. In hybrid recipes, Oleocreamᵀᵀᴹ can also work alongside reduced dairy cream to lower the saturated-fat profile.
Performance varies by flavour profile. Spicy and savoury sauces are the strongest fit: bold flavours mask Oleocreamᵀᵀᴹ's natural sunflower notes effectively. White sauces and other neutral, delicate flavour profiles are less well suited today: colour and flavour both need extra formulation work to get right. We recommend trialling in your specific recipe and target flavour system.