The paper presents the results of investigation of the replacement of imported emulsifiers, which are in use with plant protein products e.g. soybean isolate >> SUPRO 500 E << as well as the use of microbiologic preparation like brewery yeast in combination with maltodextrin, aiming to investigate the sensory and color characteristics of frozen ready-made sauces. Color characteristics of investigated samples were defined by photoelectric tristimulus colorimeter Minolta CR 300. Regarding the obtained values it can be concluded that no color change was estimated neither after preparation, nor after 180 days of frozen storage and microwave defrosting, depending on the composition of sauces and applied packaging. Freezing, storage, and microwave defrosting affect the change of certain sensory characteristics (layering and homogeneity), and this reffers to the second group of samples in the first place.
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