Articles in Sauces & Dressings
Sauce and dressing guides covering emulsion stability, viscosity, acid balance, particulates and hot/cold fill design. Start with Mayonnaise Emulsion Control, Tomato Sauce Brix Control and Salad Dressing Suspension, then use the remaining guides to connect raw material behavior, process parameters and storage stability.
Oil phase ratio, egg or protein emulsification, droplet size and viscosity stability in mayonnaise.
Tomato Sauce Brix ControlSolids target, pectin behavior, cook endpoint and viscosity control in tomato sauces.
Salad Dressing SuspensionParticulate suspension, xanthan systems, acid balance and pourability in dressings.
Hot Sauce StabilityPepper pulp suspension, vinegar balance, color retention and microbial control in hot sauce.
Culinary Sauce Freeze-Thaw StabilityStarch selection, emulsion protection, syneresis prevention and reheating quality in sauces.