Namino Olivier Salad Dressing Sauce

Unlike standard mayonnaise, Namino Olivier dressing features an elevated viscosity index, greater shear recovery, and a tailored seasoning matrix (white pepper, mustard essence, and dehydrated onion) aligned with poultry and potato starches. It resists water leaching after starch adsorption, preserving salad gloss and moisture equilibrium.

Alongside 400g to 900g ergonomic PET squeeze bottles for modern retail, the sauce is supplied in heavy-duty food-grade polypropylene pails (3 kg, 8 kg, and 10 kg) engineered for central kitchens, catering operators, and industrial ready-meal salad processors.

The sauce operates with a controlled acidic pH range (3.8 to 4.1) and low water activity (aw), forming an intrinsic hurdle against spore-forming and vegetative pathogens. Stored at 4 to 12 °C, it delivers a verified 6-month shelf life authenticated by internal microbial monitoring.

The minimum commercial order for industrial pails is 30 units. Pails are molded from virgin food-contact polypropylene with tamper-evident airtight seals. Palletization permits up to three stacking tiers secured with stretch hoods and corner edge protectors to mitigate compressive shock during transit.

This formulation contains egg derivatives and mustard seed components. Allergen declarations are prominently printed on all secondary and primary containers. Production lines undergo validated Cleaning-in-Place (CIP) sanitation protocols to mitigate cross-contact risks with other allergen categories.

Every production lot undergoes rigorous physicochemical testing (Brix, titratable acidity, total fat, and sodium chloride) alongside full microbiological screening (Total Plate Count, Yeasts, Molds, and Coliforms). Validated Certificates of Analysis (COA) are dispatched with every commercial consignment.

The sauce demonstrates pseudoplastic (thixotropic) non-Newtonian flow behavior. Under shear stress generated by positive displacement or progressive cavity pumps, its apparent viscosity temporarily decreases for fluid piping, rapidly recovering its high-yield structural viscosity upon contact with salad ingredients.