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Salad dressing has found its way onto dinner plates for millennia as a quick way to liven up leafy dishes. Experimentation with oil, vinegar, wine, salt, and other ingredients developed into the broad selection of dressings we enjoy today. Through a process of emulsifying the basic formula, adding additional elements, and then bottling and labeling the final mixture, consumers have easy access to reliable tastes on demand.

What salad dressing equipment do you need?

Standard FFS machine for spreads and sauces in mini portions

In the food industry, from a microbiological point of view,...

Automatic filling machine for sauce

Traditional sauce filling units can struggle to maintain a high quality of output in ca...

Pre-made cup filler for salad dressings

Pre-made cup fillers are mostly used by food companies to assist in the mass produc...

High pressure electric laboratory homogenizer

It’s vital that small units for experimentation can scale up with 100% accur...

High pressure pilot homogenizer

Biotech and pharmaceutical development programs often require a mixing method that achieves ...

High pressure industrial homogenizer

For any industrial pharmaceutical process that relies on high pressure homogenization ...

Pilot high pressure homogenizer

For maximum value, a high-pressure homogenizer that’s suitable for both laboratory and pilot...

High pressure air powered laboratory homogenizer

Offering lab-scale to small pharmaceutical production scale output for in...

Retort Pouch Packaging Machine

A wide variety of products that were previously canned are now able to be more economically p...

Sachet Machine

If you want to pack into eye-catching 4-side sealed sachets between 40×50 mm and 250×200 mm in size, ...

Temperature-treatment mixer for bakery & gastronomy

The production of creams, sauces, ragouts, ready-to-bake, and sim...

Easy to use food processor for cooking gastronomy sauces and pastes

For the development and production of high quality ...

Food processor for making fruit jams for pastries

In a bakery environment fruit jams are often used for the decoration or...

Multi-functional food processor for a high sugar percentage pastes production

For the development and production of hi...

Vacuum cooker for concentrating sauces and purees

When producing high quality prepared food, concentrating products for s...

Compact aerator for pumpable media

Many processes in food production and standard industry require high-quality, customized...

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Tell us about your production challenge

When selecting production equipment for a production plant, it is important to talk to someone with experience in your field. Our industry experts have experience with various industrial applications. We’d love to help you!
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Unveiling the elements of salad dressing

Oil is the main ingredient in salad dressing. To this, you may add many modifiers for taste, texture, viscosity, and appearance, among others. These include food ingredients such as vegetables and spices, eggs or mayonnaise as emulsifiers, thickening agents such as corn starch, and stabilizers such as lecithin. Sometimes these mixtures only form partial emulsions in which the oil separates after bottling, so most vinaigrettes must be shaken before use. Others may be fully emulsified for the duration of their shelf-life, which is the case for most creamy dressings.

Mixing and mixing – all the salad dressing equipment you need

All the salad dressing equipment you need involves a range of pre-mixers and mixers. In the first stage of salad dressing production, you create a paste in a pre-emulsifier mixer from water, starch, vinegar, and salt at around 90°C. This mixture is cooled, and you may then pump in the remaining ingredients. Once this preliminary paste is uniform, you slowly incorporate the oil and pump the mixture into a colloid mill or emulsifier until you reach the desired consistency. The dressing is then ready for bottling and labeling.

A question of temperature - heat treatment for food preservation

An essential consideration in the production of salad dressing is the relative inclination for spoilage. The acidity of vinaigrettes helps ward off spoilage naturally by creating an unfavorable environment for microbes. Creamy dressings aren’t quite as acidic due to the addition of milk products and are quite sensitive to spoilage by contrast. By adding preservatives such as sodium benzoate you can help further maintain the freshness of dressings, and prevent microbial growth. Heat treatment provides an additional measure of safety over natural acidity and preservatives to help ensure safety. Temperatures from 63°C to 85°C can be used in this treatment process through direct or indirect heating systems.

The many roads of dressing formulation

Your two fundamental types of salad dressing are creamy and vinaigrette. Both mix oil and vinegar with a host of other ingredients, but creamy dressings additionally include eggs, milk products, or both. Ranch is a buttermilk-based dressing incorporating mustard and mayonnaise. Italian dressing is traditionally a vinaigrette containing lemon juice and bell peppers for its signature taste but becomes a creamy favorite with the addition of milk products. The greater viscosity of creamy dressings can also lead to difficulties in homogenization, so you may require high-shear agitators to prevent the formation of partially-hydrated agglomerates of ingredients on machine surfaces.

Food regulations for your salad dressing production

Regulation surrounding the production of salad dressing centers around food safety. Ingredients must be inspected upon arrival and intermittently during storage to ensure freshness. Regular sampling must be performed for dressing in production and after dispensing into sterilized bottles. Testing at each production stage helps maintain food safety standards throughout the process and allows for rapid identification of problems when and where they occur.

Ingredients and relative quantities are also regulated, such that in the U.S. salad dressings are required to contain at least 30 percent oil and 4 percent yolk ingredients by weight. In addition, an atmosphere of carbon dioxide or nitrogen should be employed in the mixing and packaging stages. Finally, all batches must pass metal detection before being cleared for consumption.

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