Namino Single-Serve French Dressing Sachet

Namino French dressing sachets are packed in master cases containing 250 to 500 units tailored to food-service requirements. Cases are constructed from 5-ply corrugated board with high edge-crush test (ECT) ratings, supporting up to 5 pallet tiers without crushing or burst risks.

Namino utilizes high-pressure micro-homogenization coupled with food-grade hydrocolloid stabilizing networks (such as xanthan gum). This micro-shearing disperses lipid droplets into uniform sub-micron spheres, eliminating oil separation and syneresis within the 4 to 18 °C ambient band.

The packaging film employs a tri-laminate web: printed outer PET, a central vacuum-metalized barrier layer (VMPET) blocking light and oxygen, and a food-grade inner polyethylene (PE) sealant layer. This structure yields near-zero OTR and WVTR values, preventing rancidity.

The standard commercial MOQ for institutional buyers and distributors is 50 master cases. Transport is handled via clean, covered vehicles, utilizing climate-controlled transport in warm seasons to verify that ambient cargo exposure remains under 18 °C.

Raw egg components consist solely of pasteurized liquid yolks certified negative for Salmonella by veterinary authorities. Concurrently, standard distilled vinegar depresses finished product pH below 4.1, functioning as an acid hurdle that prevents pathogen proliferation.

Yes. Produced under ISO 22000, HACCP, and certified Halal systems, the sauce contains no unapproved artificial dyes. Packaging is adaptable with multilingual labeling (Arabic, English, and Persian) and accompanied by full Certificates of Analysis (COA) for customs clearance.

Warehouse receiving teams inspect thermal seal integrity (absence of punctured or leaking sachets inside cartons), master box rigidity, lot codes, and expiration dates. Any transit damage or burst defects are formally logged for swift consignment replacement under warranty.