Honey mustard dip stabilized with Saladizer maxEmulsify & Add Texture to Salad Dressings, Dips, & Sauces with Saladizer® Systems

Saladizer® Max

There are textural challenges beyond viscosity when reducing fat in dressings, sauces, and dips. Saladizer® Max’s patented technology not only allows this system to be a great emulsifier but improves texture in full fat, reduced fat, and fat free dressing sauces, and dips.

  • Without impacting viscosity, Saladizer® Max significantly highlights the other textural attributes associated with fat
  • Saladizer® Max features TIC Gums’ Pre-Hydrated® agglomeration process to create a hydrocolloid system that easily disperses and rapidly hydrates