Pourable dressings
Supports oil dispersion and visual consistency through filling and storage.
Sauces, dressings & spreads
Sunflower lecithin for stable oil-and-water systems
Support smooth texture, even flavour delivery and emulsion stability in pourable and spreadable foods.
Manufacturing problem
Oil and water naturally move apart
Changes in shear, temperature, salt, acid and ingredient order can weaken a sauce or dressing emulsion during processing and shelf life.
- Oil separation after filling
- Texture drift during storage
- Uneven flavour distribution
- Spattering in heated spread systems
What lecithin changes
Lecithin supports the phase boundary
Sunflower phospholipids position between oil and water, helping smaller droplets remain distributed through the product.
- More consistent oil dispersion
- Smoother pour and spread texture
- More uniform flavour delivery
- Neutral taste and soy-free declaration
Relevant uses
Where it works in sauces, dressings & spreads
Practical process roles, not a one-size-fits-all formulation claim.
Cooking sauces
Helps carry oils and flavours evenly through emulsified sauce systems.
Plant butter & spreads
Supports a uniform fat-water structure and can help manage spattering.
Process guide
Format, addition stage and target effect
This starting-point map helps your team choose a trial path. Exact guidance follows review of your process.
| Application | Format | Addition stage | Target effect |
|---|---|---|---|
| Pourable dressing | Liquid | Into the oil phase before emulsification | Oil dispersion and stability |
| Cooking sauce | Liquid | With oils before high-shear mixing | Smooth texture and flavour distribution |
| Plant spread | Liquid | During fat-phase preparation | Fat-water structure and reduced spatter |
| Dry sauce premix | Powder | Dry-blended before packing | Wetting and later dispersion |
No formulation percentages are published here. Share your process for application-specific trial guidance.
Format selector
Powder or liquid for this application?
Choose a format to see guidance written for this manufacturing process.
Best for
- Dressings and cooking sauces
- Plant butter and spreads
- Metered fat-phase addition
Handling
Disperse into the oil phase before bringing oil and water together under the validated shear process.
Store in the original closed packaging at room temperature (16-32°C / 61-90°F), away from direct sunlight and air. Storage below 16°C may cause separation.
Watch out
Acid, salt, temperature and shear all influence the final emulsion; validate in the complete system.
Purchasing & technical questions
Sauces, dressings & spreads FAQ
Certifications & Documentation
- Non-GMO
- Soy-Free
- Kosher
- Halal
Lot-specific certificates of analysis, spec sheets, and certification documents are available on request.
Next step
Working on a sauce or spread emulsion?
Send the product type, process stage and required pack size. We will respond with format guidance, pricing and sample options.