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.


Replacing eggs in mayonnaise-type dressings (with prototype formulation) click here

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

Specific Applications