Industries / Sauces & Dressings

Stabilizers and emulsifiers for sauces and dressings.

We start from your formulation, your process and your line — and we build the stabilizer-emulsifier system that holds cling, viscosity and emulsion together from fill to shelf.

KetchupMayonnaiseDressingsEmulsified sauces
Macro photograph of an emulsified sauce

Applications we work in

Ketchup and tomato sauces
Cling and pourable viscosity, water-binding and syneresis control, emulsion stability under hot-fill.
Mayonnaise (full-fat and reduced-fat)
Emulsion stability across full- and reduced-fat formats, oil-droplet stability against creaming, mouthfeel in low-fat reformulations.
Pourable and spoonable dressings
Cling and pourable viscosity, oil-droplet stability, freeze/thaw.
Emulsified table sauces
Emulsion stability under hot-fill, water-binding and syneresis control, mouthfeel.

Formulation challenges we solve

  • Emulsion stability in full- and reduced-fat mayonnaise.
  • Oil-droplet stability against creaming.
  • Cling and pourable viscosity in ketchup and dressings.
  • Emulsion stability under hot-fill.
  • Water-binding and syneresis control.
  • Mouthfeel in low-fat reformulations.
  • Freeze/thaw.
Typical ingredient families Xanthan · guar · modified starches · pectin · mono/diglycerides · lecithins · CMC · gum arabic · egg and plant proteins

Have a formulation challenge?

Tell us what you're making. We'll tell you how we'd approach it.

Brief us on your sauce or dressing application