Due to its relatively high water absorption property, starch is used in sauces to make it thick and stable and to create optimal cutability and fluidity. Due to low pH, high temperatures and high shear force, it is necessary to use a lot of cross-linked starch in cooked sauces. The amount of single substitution available will vary according to the formulation and desired texture. Blends containing modified waxy corn and horse tooth corn starch are typically used in higher fat, scoopable sauces. Modified corn starch is included in the formulation to shorten (weaken) the texture and create cutability. Unmodified horse tooth cornstarch is sometimes used for increased cutability. Modified waxy corn starch products alone are more common in pourable sauces. Potato and tapioca starches have not been successful in this application because they are more sensitive to acid and cutting. Reduced-fat and fat-replaced sauces typically use highly stabilized, cross-linked, waxy corn starch. Low-fat or fat-free sauces use fat substitutes (usually dextrin, maltodextrin, or single-substituted hydrolyzates).

Glucose syrup thickens the sauces and reduces their splashing. Glucose is also used to control sweetness, protect color by preventing oxidation reactions in food, and to give body and structure to the product, to obtain a product with the desired quality. Glucose creates shine on the sauce and is preferable to sucrose in this regard.

Powdered glucose when used together with starch improves the mouthfeel of ketchup and barbecue sauce, reduces syneresis.

Maltose syrups control the sweetness of sauces, increase consistency, increase shelf life. At the same time, it enhances the flavors. Isoglucose syrups help develop flavor and consistency in sauces.

In this kind of products, dextrose monohydrate or anhydrous powder can be 100% substitute for sucrose to create the desired transparency and also the sweetness and taste of the product can be adjusted by it.

Due to its special properties, maltodextrin in sauces increases consistency, viscosity, and improves and stabilizes the texture. Maltodextrin can also be used as a fat substitute in the formulation of dietary and low-fat sauces. Maltodextrin with low DE, like fats, is able to create gel-like, soft and creamy texture and replace fat.