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The Dressings, Mayonnaise & Sauces Industry

Dressings & Sauces IndustryAs the dressings, mayonnaise, and sauce market continues to grow, challenging ingredients continue to be pain points. Ethnic products, natural and reduced calorie products and international sauces are consumer favorites. 

Besides formula changes to meet consumer demand, the volatile prices of sweeteners and oils also drive reformulation for cost reduction.  From oil-in-water emulsions to uniformly distributing particulate to milling delicate emulsions, Admix has mixing, milling and powder induction technologies that creatively solve mixing challenges along with excellent technical support. 

Along with being a proud member of the Association of Dressing & Sauces, Admix has designed products dedicated to salad dressing and mayonnaise processing. The Admix MayoMill is built off the proven Boston Shearmill platform, so the need to disassemble the unit for cleaning and seal failures caused by high pressure are both eliminated. The MayoMill is CIP and meets 3-A Sanitary Standard #36-01.

Admix Free QuoteLet our application engineers recommend a customized mixing solution or have your ingredient tested for free in our pilot lab.

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Salad Dressing Processing FAQs

How do we ensure consistent uniformity from the top to bottom of a batch in our high viscosity creamy, whipped and semi-solid emulsified products? Admix high shear mixers offer designs that:
  • Produce high flow rates so product is blending and moving from start to finish, which guarantees uniformity (especially pH and salt) from top to bottom
  • Do not rely on an operator to consistently move a mixer around the vessel to emulsify or pull in the last of the ingredients
  • Produce high enough shear rates to eliminate milling steps

The Rotosolver efficiently combines high flow and good product motion with high shear that is consistent and never overshears keeping emulsions tight as well as robust. It is CIP and meets 3-A Sanitary Standard #73-01.

What will give us good blending in our tank to gently blend in particulate in our high viscosity products as well as maintain suspension and uniformity of spices in low viscosity formulas? High shear mixers cannot uniformly blend in soft particulate in high viscosity emulsions.  What is needed is vortex and gentle flow for particulates and for spice suspension, consistent downward flow, low level mixing is required.

The RotoMAXX II and Rotomixx offer low shear agitation with an all stainless steel drive construction eliminating paint and corrosion above the vessel.  With a variety of impeller options, designs are custom manufactured to your vessel and your specific process. Both meet 3-A Sanitary Standard #73-01.

We want to concentrate the solids level in a batch to reduce mixing times and control costs. The solids are hard-to-wet and create tough fisheyes that clog our filters. How can you help? The Rotosolver combines good product motion with efficient pumping blades and a high shear mixing region to break down fisheyes and agglomerates. Rotosolver is CIP anmeets 3-A Sanitary Standard #73-01.
We have issues with our colloid mills seals because we have to manually disassemble them for cleaning every day, plus when we run high viscosity products like mayonnaise or whipped salad dressing the increased line pressure causes them to leak. Does Admix have an alternative? Admix MayoMill

The Admix MayoMill has a standard 700-PSI seal rating, far above any pressures your lines will see, thus eliminating seal failures caused by handling or high pressure. The MayoMill is CIP and meets 3-A Sanitary Standard #36-01.

For our process, we need to premix gums or starches in pure water.  At times, we are at very low levels in our tanks and sometimes don't even reach the mixer.  Because these ingredients require shear, what are our options? The Fastfeed system provides inline, simultaneous powder induction and dispersion from the safety of floor level.  As long as there is enough water to flood the tank outlet, the Fastfeed is a great option. With its built-in shear, the added dries are sheared in less than 0.5 second of induction so that they never form fisheyes or agglomerates.
Our materials are very expensive, and testing is expensive in large volumes. How do we test new recipes without a lot of waste, but ensure that we'll achieve the same results when we scale up? At Admix, we understand the need for true scalability.  The BenchMix series of high shear lab mixers can be configured with Rotomixx, Rotosolver and Rotostat impellers for the greatest flexibility and accurate scale-up to full production. We are so confident in our scale-up methods that we provide a process performance guarantee. Contact us for details.
Is it true that the "correct" shear can enhance the viscosity of my BBQ sauce and also reduce cost? The Boston Shearmill high shear wet mill when properly applied will drop the Bostwick on BBQ sauce by up to 14% allowing reduction of starch and/or tomato sauce.

On ketchup, that Bostwick improvement can be as high as 19%! Also, lower cost, coarser pastes can be purchased and then "milled" to the desired "mesh." Boston Shearmill meets 3-A Sanitary Standard #36-01.

Dressings & Sauces Processing Primer The Admix Primer on Dressings & Sauces offers useful guidance on ingredients, production and mixing technology. Contact us to get a free copy of the primer, where we identify mixing applications and offer solutions to reduce cost and increase efficiency and quality.