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Namino French Salad Dressing
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Namino French Salad Dressing

Bottled French salad dressing with creamy emulsion, vivid paprika hue, and balanced acidity for food service and retail dining.

Country of Origin
Iran
Shelf Life
6 Months
Packing
Ergonomic 400g food-grade PE bottles in heavy-duty master cartons
Unit
Carton
Storage
4 to 18 °C, dry and cool place, protected from direct sunlight
Certifications
ISO 22000 HACCP ISO 9001 Halal
Namino Food Industries Group
Manufacturer
Namino Food Industries Group
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Specifications & Details

Product Description

Namino French Salad Dressing is a thick emulsion prepared from refined vegetable oils, standard distilled vinegar, high-Brix tomato paste, pasteurized egg yolk, sweet paprika, and aromatic herbs. Featuring controlled rheology and stable cling properties, it uniformly coats fresh greens, crisp lettuce, and shredded cabbage without water separation. Vacuum blending and high-shear homogenization guarantee consistent suspension of seasonings, long-term phase stability, and vibrant color retention for retail and catering operations.

Technical Specs

Product Type
Bottled French Salad Dressing
Net Weight per Bottle
Approx. 400 grams
Packaging Format
Food-grade squeeze bottle in corrugated master carton
Storage Conditions
4 to 18 °C, dry and cool place, protected from sunlight
Shelf Life
6 Months
Country of Origin
Iran
HS Customs Code
210390
Quality Certifications
ISO 22000 / HACCP / Halal

Packaging & Storage

Packaging
Ergonomic 400g food-grade PE bottles in heavy-duty master cartons
Min. Order
40 Carton
Shelf Life
6 Months
Storage
4 to 18 °C, dry and cool place, protected from direct sunlight
Country of Origin
Iran
HS Code
210390

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FAQ

Frequently asked questions

Namino bottled French dressing is packed in master cases of 12 or 24 units. The standard wholesale MOQ is 40 cartons. Die-cut 5-ply corrugated cases with high edge-crush resistance support palletized stacking up to 5 tiers without imparting vertical deflection to bottle caps or neck threads.

Continuous high-pressure homogenization disperses lipid droplets into sub-2-micron spheres across the aqueous phase. Food-grade hydrocolloids provide a viscoelastic stabilizing network that arrests droplet coalescence and phase separation across the 4 to 18 °C ambient handling spectrum.

The bottled dressing operates within an engineered pH window of 3.8 to 4.1. Standard acetic acidity from distilled vinegar suppresses bacterial spore germination and vegetative pathogen multiplication (such as E. coli and Salmonella), providing an antimicrobial hurdle that secures 6 months of stability.

The dressing is formulated with pseudoplastic shear-thinning behavior and a defined yield stress. It dispenses smoothly under shear, yet instantaneously recovers structural viscosity upon deposition, forming a uniform film across hydrophobic leaf surfaces to prevent runoff pooling in salad bowls.

Bottle finishes undergo high-frequency induction foil sealing, welding a hermetic aluminum barrier membrane across the lip. Automated rotary capping heads apply calibrated torque specs, preventing seal failure under barometric fluctuations and road vibrations during inter-provincial shipping.

Declarations identifying pasteurized egg yolk proteins and mustard derivatives are printed in bold, highlighted typography within the nutritional panel and allergen advisory box on both primary bottle labels and corrugated outer cartons, in compliance with mandatory labeling laws.

Receiving quality officers inspect master box integrity, hermeticity of the induction foil seals on random samples, legibility of inkjet date stamps, visual absence of emulsion separation, and batch-matched Certificates of Analysis (COA) prior to signing inbound receiving manifests.

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