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

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

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

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

Processing equipment for emulsified sauces

Tetra Pak High Shear Mixer - Batch unit

Tetra Pak High Shear Mixer - Batch unit

Tetra Pak High Shear Mixer - Batch unit

Tetra Pak® High Shear Mixer provides mixing and emulsification of high and low viscous food products and dissolving of powders, in a single process.

Tetra Pak High Shear Mixers for cold emulsions

Tetra Pak High Shear Mixers for cold emulsions

Tetra Pak High Shear Mixers for cold emulsions

Mixers designed to give you unprecedented flexibility, consistent quality and maximum yield, all at the lowest TCO.

Tetra Pak Pasteurizer PFC

Tetra Pak® Pasteurizer PFC for prepared food

Tetra Pak® Pasteurizer PFC for prepared food

Tetra Pak® Pasteurizer PFC is and efficient pasteurization unit for cost effective heat treatment of prepared food products.

Tetra Pak HI tank for prepared food

Tetra Pak® HI tank

Tetra Pak® HI tank

The tank blends products, from smooth liquids to particulates up to 20mm. Its versatility makes it the ideal blending solution for various applications.

Storage tank

Tetra Pak® Storage tank

Tetra Pak® Storage tank

Storage of liquids, particularly in food processing and manufacturing.

​​​​​Tetra Pak Aseptic Tank

Tetra Pak® Aseptic Tank for intermediate storage

Tetra Pak® Aseptic Tank for intermediate storage

Tetra Pak® Aseptic Tank is a fully automated unit used for the buffering (intermediate storage) of liquid food products under aseptic conditions.

Product development for emulsified sauces

People in pilot plant, product development

Product Development Centres

Looking to test new recipes for industrial scale production? Or to evaluate different processing technologies? Our pilot plants have everything you need.

Infographic from idea to commercial product

From idea to commercial product: how we can help

Turn your ideas for new dressings and spreads into commercial products with the help of Tetra Pak’s Product Development Centres and Technology Test Centres.

Insights

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

Insights

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

Insights

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.

Insights

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.

Other food categories

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