Tabarok Single-Serve Mayonnaise Sauce 20g

High-pressure micro-homogenization shears lipid micelles down to sub-micron dimensions, forming robust interfacial protein films via egg yolk lecithins. This mechanical stabilization permanently resists coalescence and phase separation across transit vibrations and warehouse thermal swings.

Packed 250 to 400 sachets per corrugated master carton, domestic wholesale MOQ starts at 50 cartons. For export loads, standard 100x120 cm pallets carry 90 to 110 master cartons secured with edge protectors and high-tension wrap.

The plant exclusively procures industrially pasteurized liquid egg yolk certified free from Salmonella. Furthermore, the finished emulsion maintains a strict microbiological hurdle pH below 4.1 via acetic and citric acids, precluding pathogenic survival or replication inside the sealed pouch.

The multi-ply metallized laminate features high tensile elongation with wide-band quad-seal perimeter welding. Engineered and tested to withstand drop impacts and vertical stacking pressures up to 100 kg/cm², it precludes rupturing or oil seepage in transit.

Maintain cartons in cool, dry storage between 4°C and 18°C shielded from UV light, cooking ranges, and ovens. Sustained exposure above 25°C risks viscosity loss, while sub-zero freezing irreversibly shatters the lipid emulsion into separated oil.

The single-serve pouch locks in exact cost-per-plate accounting, removes labor costs tied to manual portioning into plastic ramekins, simplifies inventory management via discrete case counts, and secures zero product scrap.

Tabarok's trade department furnishes the Commercial Invoice, Packing List, Chamber of Commerce Certificate of Origin, FDA Export Health Certificate, and complete laboratory COA validating Salmonella absence and microbiological clearance for customs clearance.