Sauces & Dressings

Gums and stabilizers are key ingredients in dressings and sauces. They can suspend spices and other particulates, thicken and add mouthfeel, and emulsify oils.


Blog: Replacing eggs in mayonnaise-type dressings (with prototype formulation) 

Download: Dressing & Sauce Quick Reference Guide

White Paper: Case Study--Agglomerated Xanthan in a Fat-Free Salad Dressing

White Paper: Sensory Analysis of Fat-Free Dipensory Analysis of Fat-Free Dip

Select a specific application from the list below to see our stabilizer recommendations and suggested starting usage levels. 

Specific Applications