News

March, 2025

From creamy dressings to tasty sauces, achieving the perfect texture, stability, and mouthfeel is essential in industrial production. Lasenor’s advanced stabilizing systems address common challenges—such as separation, particle suspension, and emulsion stabilization—ensuring premium quality across a wide range of savory applications. Discover how our tailored solutions for condiments can elevate your products while optimizing your production processes.

Dressing, sauces and mayonnaise

A broad variety of commercially produced dressings and sauces are used to enhance the flavor and texture of many foods. These products are typically oil-in-water (O/W) emulsions, where oil droplets are dispersed within a continuous water phase with the aid of an emulsifier.

Lasenor, with its extensive expertise and in-depth understanding of raw materials, offers customized solutions designed for diverse savory applications. Our emulsifier and stabilizing systems, SWISSGUM C and SWISSGUM BIO, provide solutions for a range of technologies, textures and product structures.

This category covers an extensive range of products including sauces, dressings, marinades, ketchup and mayonnaise.

They are generally classified by composition and texture into semi-solids and liquids:

In addition, there are many non-standard products available, such as “reduced calorie” dressings, which contain significantly lower levels of oils. The viscosity of these products is achieved by adding gums, emulsifiers, and other thickeners to the recipe.

Mayonnaise has been a popular choice for centuries due to its texture and taste . The texture of mayonnaise can vary depending on the packaging—softer for cup-packed varieties and thicker for tube-packed versions.

Additionally, the growing demand for egg-free, organic, and clean-label products, driven by consumer preferences and the price fluctuation of egg yolk has led Lasenor to develop a series of stabilizer solutions that allow the customer to create recipes completely without eggs or with reduced egg content, while still achieving results like traditional recipes.

Challenges in Condiments Production

The production of condiments on an industrial scale faces several challenges that can impact product quality and processing efficiency.

Emulsion stability is crucial for condiments, and our emulsifier and stabilizer systems can help by:

• Optimizing pH and shear stability to maintain consistency and performance in dressings.
• Preventing oil or water separation to ensure product integrity and keeping undissolved particles in suspension, as seen in Thousand Island dressing.
• Preventing syneresis, the release of liquid from the emulsion in mayonnaise.
• Avoiding the formation of an oil ring on the surface, commonly found in hot sauces and marinades.

Texture and rheological parameters are among the most challenging aspects to manage, and our solutions:

• Enhance creaminess in soups and sauces for a better mouthfeel.
• Maintain a pulpy texture, which is especially important in ketchup stored in small sachets.
• Preserve a shiny texture in hollandaise sauce, adding visual appeal to the final product.
• Improve texture and mouthfeel, ensuring a creamy and smooth consistency.
• Enhance thixotropy in bottled ketchup stored at room temperature, allowing for smooth dispensing and controlled flow.

Other challenges that can be addressed with our systems include:

• Suitability for both cold and hot processes, including pasteurization, UHT treatment, and sterilization.
• Offering egg replacement options for vegan and allergen-free mayonnaise.
• Improving foaming capacity, which is particularly relevant for slightly aerated mayonnaise varieties.

Take advantage of LASENOR’s new technical center and dedicated commercial team, committed to providing the best solutions for your specific needs. We are excited to assist you by becoming an integral part of your project, offering tailored support every step of the way. With our extensive expertise in emulsifiers and stabilizers, we are ready to help you with the challenges in your productions.

Whether you’re working on a new product development or looking to optimize existing formulas, we are here to collaborate with you and ensure the best outcome.

Article Sourced from Lasenor