Sauces & Dressings

Sauces & Dressing Mixing Technology

Sauces & Dressings are growing and diversifying with more exotic flavors and ingredients. Ethnic products, natural and reduced calorie products,and international sauces are tempting consumers. Salsa recently replaced ketchup as the most popular condiment in the USA. As a group, they present a variety of mixing challenges: Oil/ water emulsions, delicate solid pieces that must be suspended evenly, and high viscosity sauces are examples. Admix has a variety of mixing technologies to creatively solve mixing challenges.

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Association for Dessings & Sauces

Sauces & Dressings




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How do we blend two miscible liquids in a continuous process with minimal maintenance? Can we get even color dispersion for our concentrate?

Admix offers its Admixer line of static blenders for continuous processing with no moving parts.

  • Side stream injectors, heat transfer and temperature control with jackets
  • Easily cleaned removable elements and specially polished finishes are all available
  • Meets 3-A TVP Standards #35-02
What will give us good general blending in our tank? How can we maintain a suspension in our vessel?

The Rotomixx® line offers fixed or portable tank agitation in all stainless steel construction. Provide simple blending for miscible fluids, solids incorporation and dispersion, or maintain a suspension.

We are trying to concentrate the solids level in a batch to reduce mixing times and control costs. The solids are hard-to-wet and create tough fisheyes that clog our filters. How can you help?

The Rotosolver® combines good product motion with efficient pumping blades, a high shear mixing region to break down fisheyes and agglomerates.

  • Clean-in-Place
  • Meets 3-A TPV Standards #73-01
We are creating a flavor emulsion that requires good stability. How can we do this?

The Fastfeed system provides inline, simultaneous powder induction and dispersion from the safety of floor level. Produces continuous emulsions <1.0 micron on a single pass at powder feed rates >150#/min.

Some of our materials are very expensive, and testing can be expensive in large volumes. How do we test new recipes without a lot of waste?

The BenchMix programmable high shear lab mixer can be configured with Rotomixx®, Rotosolver® and Rotostat® heads for the greatest flexibility and accurate scale-up to full production.


We are so confident in our scale-up methods that we provide a process performance guarantee! Contact Us for details.

How can we improve the efficiency of our current production? We run multiple passes through a high pressure homogenizer, and must prefilter the product. Can we replace our exisiting colloid mill?

For in-line continuous processing, the DynaShear® and Boston Shearmill® high shear mixers and wet mills provide tight emulsions. Typical droplet size with the DynaShear is 2-3 microns and as fine as 0.5 microns with the Boston Shearmill. Break down tough fisheyes in a single pass, deagglomerate a fluid stream to save filter cleaning and wasted raw material. Designed to run 24 hours a day / 7 days a week!

  • DynaShear Meets 3-A TPV Standards #35-02
  • Boston Shearmill Meets 3-A TPV Standards #36-01
How can we blend powders into liquids without dusting and foaming?

Admix offers the VacuShear® system to induct powders or liquids under vacuum, provide high shear mixing for immediate powder dispersion, and vacuum deaeration for the best finished product. Where air entrainment is not a concern, the Admix powder induction line-up of Optifeed, PIC and Fastfeed provide inline, continuous powder induction and disperion at powder feed rates in excess of 150#/min on a single pass.


"The Admix Primer on Dressings & Sauces" offers useful information regarding ingredients, production and mixing technology. We identify and explain mixing applications and offer solutions to reduce cost while increasing efficiency and quality. Call 800.466.2369 to request your copy and learn how the Admix Advantage can benefit your processing!








Food & Beverage

  1. Baking
  2. Beverage
  3. Cereal
  4. Confection
  5. Dairy
  6. Ingredients
  7. Meat & Poultry
  8. Sauces & Dressings
  9. Tomato



Ron Cook
Pete Leitner, Market Manager

Dressings & Sauces