Successful Mixing Strategies For The Production Of Salad Dressings

There are many products that could be described as salad dressings, including many sauces. There are further variations of low-calorie or low-fat sauces.

Generally, these are oil-in-water emulsions and are manufactured in a similar manner. The vessel is charged with water (the continuous phase) and the mixer is started. Powdered ingredients such as stabilizers, thickening agents, flavorings, preservatives, and coloring are dispersed in the water. In some instances, these are pre-mixed in dry form. The oil phase (the dispersed phase) is added to the mix and an emulsion is formed. Mixing is continued until a smooth, agglomerate-free product is obtained.

However, when using conventional mixers and agitators several difficulties arise. Additives designed to thicken the product are by nature liable to form agglomerates which a conventional mixer cannot easily break down. Partially hydrated ingredients can build up on the vessel wall and parts of the mixer. A stable emulsion is not easily formed using conventional agitators. Long processing times are often required to achieve satisfactory consistency.

See how a Silverson high shear mixer is able to overcome all of these difficulties.