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Salad Dressing Manufacturing Equipment

Salad dressing and mayonnaise are common food-matching sauces on the market. Many people are a little confused when they see these two sauces. They think that these two sauces seem to be the same, but why are they called different names? Is there any difference in the sauce?

1. The difference between salad dressing and mayonnaise

In fact, their ingredients are roughly the same, but the content and taste are slightly different.
1.1 Different origins: Salad dressing originated from the Mediterranean island of Minorca, while mayonnaise was born in France.

1.2 Different ways of making it: Salad dressing is made with eggs, sugar and oil. It tastes sweet and can be eaten with fruits, vegetables or meat. Its unique taste is favored by young people. Mayonnaise is mainly made from raw materials such as eggs, vinegar, salt, sugar and more than half of vegetable oil. It tastes very refreshing.

1.3 Different calories: In 100 grams of salad dressing, the calories often account for more than 1/4 of the entire nutritional content. If you add 3-4 tablespoons of salad dressing to a vegetable salad, the calories will exceed 300 kcal, which is equivalent to the calories contained in a meatloaf. A tablespoon of mayonnaise contains up to 110 kilocalories and has a fat content of 12g. It also has the highest calories among all sauces. Therefore, when adding mayonnaise, we must use it in moderation.

1.4 The ingredients are different: salad dressing: 50% oil and about 3~5% egg yolk; mayonnaise: 75% oil and about 6% egg yolk; the water content in salad dressing is 15%-40%, the water content in general mayonnaise Only 10%-20%. Some countries stipulate that mayonnaise cannot use emulsification stabilizers other than eggs. If used, the product can only be called salad dressing.

1.5 Different taste: Salad dressing is sweet and suitable for salads such as fruits and sushi containing fish. Mayonnaise has a salty taste and is generally used to eat directly with barbecued and fried snacks. Of course, it can also be used in salads, but it is used less often. It depends on our own personal tastes.

2. Main making equipment for salad dressing

According to the recipe table of salad dressing, we know that it mainly contains raw materials such as vegetable oil, purified water, white sugar, eggs, edible vinegar, edible salt and food additives. Therefore, its main ingredients are similar to those of mayonnaise, and the ingredients of salad dressing and mayonnaise are similar. The processing technology is similar, so the main equipment required to produce salad dressing is also similar to mayonnaise (mainly industrial secondary water treatment equipment, vacuum homogenizing emulsifier, automatic sauce filling machine, automatic capping machine, etc.), you can click here Learn more about related equipment here.

3. Salad dressing production and processing technology

The process of producing salad dressing and salad dressing can adopt alternating method, intermittent method or continuous method to mix and emulsify the two phases to form an oil-in-water emulsion. When produced by the alternating method, the emulsifier is first dispersed in a part of the water, and then a small part of the oil and the remaining parts of water and vinegar are added alternately. When the obtained primary emulsion is subjected to the continuous production method of the salad dressing emulsifier, first mix the water phase and the emulsifier evenly, and then gradually emulsify the oil into the mixture under vigorous stirring. The continuous production method means that when using a vacuum homogenizing emulsifier, vacuum is pumped, oil and vinegar are fed, and emulsification is stirred. When using a homogenizer, the homogenization pressure cannot be too high, generally 8-10Mpa.

4. Problems in the production process of salad dressing

① Incomplete mixing: The salad dressing may not be mixed thoroughly during the mixing process, resulting in uneven texture.
In view of the incomplete mixing of salad dressing during the production process, Immay engineers improved the structure of the high-speed homogenizer to achieve better mixing effect of salad dressing during the emulsification process, ensuring that the egg yolk and oil are mixed more efficiently. Fully, greatly improving the problem of uneven mixing during the mixing process.
② Poor color: Salad dressing may become darker or lighter in color, affecting the appearance quality of the product.
In view of the poor color during the production process: Immay engineers added an automatic temperature control system when designing the sauce vacuum emulsification homogenizer. The staff can control the content in the vacuum mixing tank in real time through the operation of the temperature control system. Heating temperature and heating time to avoid overheating, which may cause oxidation and discoloration of the egg yolk.

③ Rancidity: Salad dressing contains high moisture and egg yolk, which is easily contaminated by bacteria and mold, leading to rancidity.
In view of the situation that salad dressing is prone to rancidity during the production process: Immay engineers strictly control the internal material contact materials of the vacuum emulsifier, use food-grade stainless steel and use the internal surface mirror polishing process during the processing, which greatly improves the quality of salad dressing. Improved machine hygiene during production.

5. The core advantages of Immay sauce vacuum homogenizer mixer manufacturing system

① Compared with traditional mixing tanks, Immay's vacuum cream mixer adds a vacuum function to facilitate liquid and powder materials to be quickly pumped into the mixing tank.
2. Compared with traditional mixing tanks, Immay's sauce vacuum emulsification tank adopts an automatic lifting structure to facilitate quick cleaning of the tank.
3. The parts of Immay’s sauce vacuum emulsifier that come into contact with the material are made of 316L stainless steel with mirror polishing process on the inner surface, which complies with food hygiene production standards.
4. Immay's sauce vacuum emulsification equipment adopts a unique paddle design. During operation, under the action of cutting, compression, and folding, the material can continuously create new interfaces, so that the material can continuously flow to high-shear homogenization. machine, mixing more evenly.

5. The homogenizer of Immay's high-shear vacuum emulsifier mixer adopts a unique stator and rotor structure, which can produce strong shear, impact, turbulence and other effects, thereby making the material homogenization and refinement more efficient.
Whether you are a start-up or an operator expanding a production line, as an excellent industrial cream and Liquid manufacturer and supplier, Immay always insists on providing you with a satisfactory complete equipment solution for the fluid sauce production line.
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