Creamy salad dressing


Oil phase


Ingredient %
Sunflower oil 15.00
Xanthan gum 0.20
TOTAL 20.40

Water phase


Ingredient %
Water 71.95
Vinegar, 9% acid 2.80
Sugar 2.30
Salt 1.40
NOVATION® Indulge 3920 0.50
Mustard flavour 0.30
N-CREAMER® 2230 0.20
Fermented egg yolk 0.10
Beta carotene 0.05
TOTAL 79.60


  1. Pre-blend the sugar, salt, N-CREAMER® 2230, NOVATION® Indulge 3920.
  2. Mix the egg yolk, mustard flavour, Beta carotene and water and add to the dry mix.
  3. Blend with a high-speed mixer for five minutes at high shear.
  4. Disperse ULTRA-TEX® SR and xanthan gum in oil (at a ratio of 1:2 parts) and add this carefully to the mix.
  5. Add the vinegar.
  6. Homogenise at 3000 rpm for two minutes.
  7. Fill into bottles and store in a refrigerator.

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