Salad cream dressings are thinner versions of mayonnaise designed to be poured over products such as salads to add flavour and creaminess. They generally have a lower oil content (around 25%) to allow flow from the bottle. Flow characteristics can vary, however, from long and stringy (with a tail to enhance cling) to short and blobby for extra mouthfeel and creaminess.
These products are generally bottled and their shelf life relies on low pH. If they are to be mixed with vegetables or salad the pH can be as low as 3.2 since when added to the neutral pH vegetables the pH can rise to 4.0 or above.