Taste Success with emulsified sauces – we have everything you need
Emulsified sauces such as mayonnaise pose a number of manufacturing challenges. We have the solutions, having carried out many years of in-depth research into the production of such products. On these pages you can tap into our expertise on how to make dressings and emulsified sauces, how to attain the right quality and how to keep production costs under control; basically, everything you need in order to taste success.
Watch the video to learn more about making a batch of mayonnaise in five minutes.
Taste Success with emulsified sauces – we have everything you need
Emulsified sauces such as mayonnaise pose a number of manufacturing challenges. We have the solutions, having carried out many years of in-depth research into the production of such products. On these pages you can tap into our expertise on how to make dressings and emulsified sauces, how to attain the right quality and how to keep production costs under control; basically, everything you need in order to taste success.
Watch the video to learn more about making a batch of mayonnaise in five minutes.
Flexible plant setup so you can produce a broader range of high-quality emulsified sauces
We believe that your optimal solution is one that matches your specific production needs today and for the future – to make you more innovative, more effective and more competitive. This optimal solution is the result of apply¬ing our vast knowledge and complete range of inno¬vative technology for food production in close partner¬ship with you
Processing lines for emulsified sauces
Best-practice line for cold emulsions
This processing line represents the traditional mayonnaise production process, namely produced at ambient temperatures without heating. The complete product is formulated, mixed and emulsified in a batch mixer dedicated to making viscous cold emulsions. The same process is also applicable to a wide range of mid- and low-fat mayonnaise, dressings and dips with varied fat levels of 15-70% fat. The products are formulated with cold swelling starch and/or gums, and usually include preservatives due to the cold batch process, varied recipes and water content.
Download brochure to learn more about line configurations for emulsified sauces
Best-practice line for partly paseurized emulsions
This line is suitable for producing a wide range of mayonnaise, dressings and dips (25-70% fat) formulated with hot swelling starches, and also for pasteurizing critical ingredients and pre-mixes (water phase, spices, starch, sugar, salt, vinegar) to minimize the microbial load and to have the possibility to produce a product without preservatives.
Download brochure to learn more about line configurations for emulsified sauces
Best-practice line for fully pasteurized emulsions and other sauces
This line enables you to produce higher complexity products such as more sensitive recipes or recipes containing lower amounts of fat, and without preservatives. This line also gives you the option of adding particles. To pasteurize the complete product meets the requirements for a broader range of both emulsified and non-emulsified dressings and sauces (< 25% fat, including hot-swelling starches) with increased demands on food safety, better taste, colour and shelf life stability. Normally these sauces are formulated with a lower fat content, lower acidity and with a high water content. The process starts with mixing all ingredients in a batch mixer according to a specific sequence and then the mixture is fed to a buffer tank prior to heat treatment. The complete product mix is pumped to a pasteurizer and heated to 85-95°C and held for the required time before continuous cooling.
Download brochure to learn more about line configurations for emulsified sauces
Upgrade flexibility enables future-friendly production solutions
We offer full flexibility to upgrade the different lines whether it is a cold batch line, part pasteurization line or full pasteurization line.
Download brochure to learn more about line configurations for emulsified sauces
Navigating the mayonnaise maze
Watch our short film to learn how Tetra Pak can help you achieve predictable product quality, regardless of your recipe or your batch size for your emulsified sauces and mayonnaise
Navigating the mayonnaise maze
Watch our short film to learn how Tetra Pak can help you achieve predictable product quality, regardless of your recipe or your batch size for your emulsified sauces and mayonnaise
Prepared food total cost of ownership insights
Watch the movie to find out how to massively reduce the total cost of ownership of equipment for production of dressings and spreads.
Prepared food total cost of ownership insights
Watch the movie to find out how to massively reduce the total cost of ownership of equipment for production of dressings and spreads.
