Industrial Salad Dressing & Sauce Emulsification: Tapioca Starch Cold-Stability
Industrial formulation for clean-label creamy salad dressing using ARCO Tapioca Starch. Long-term emulsion stability with zero oil separation.
Master formulation for industrial salad dressing and condiment manufacturers. Replacing chemically modified food starches with ARCO Clean-Label Tapioca Starch yields stable, creamy emulsions that never separate in cold grocery retail bottles.
Commercial Formula Ingredients
Scaled Batch- ARCO Clean-Label Sweet Tapioca Starch6.0 kg (3% Formula)
- Filtered Water (Slurry Phase)110 L
- Pure Expeller-Pressed Canola Oil50 L
- Distilled White Vinegar (10% Acidity)20 L
- Liquid Egg Yolk or Soy Lecithin4.0 kg
- Sugar, Salt & Dry Mustard10.0 kg
Production & Culinary Method
Starch Cooked Base Preparation
Slurry ARCO Tapioca Starch in 20L water. In jacketed kettle, heat remaining water, sugar, and salt to 85\u00b0C. Whisk in starch slurry. Cook at 90\u00b0C for 4 minutes until transparent and viscous. Cool through heat exchanger to 20\u00b0C.
High-Shear Emulsion Homogenization
In a continuous rotor-stator colloid mill or emulsifier tank, combine cooled starch base, egg yolk, and vinegar. Slowly meter in canola oil under high shear (3,500 RPM) for 6 minutes until a rich, glossy, white emulsion develops.
In-Line Bottling & Quality Control
Fill into commercial bottles at room temperature. Check viscosity (Bostwick consistency: 6.5 cm / 30 sec at 20\u00b0C).