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Flavour and aroma of sauces and dressings

In sauces and dressings, sugar plays an important role in determining the taste of the end product. Even small quantities improve the flavour and aroma.

The sugar contributes to enhancing and balancing the taste of other flavourings (spices, herbs, vegetables, stock, etc.).

In addition, the flavour of bitter substances in e.g. vegetables is moderated.