I regularly use two of Penzey's salad dressing mixes: Italian and also French Vinaigrette. To a one cup mixture I add just over a teaspoon of granulated lecithin and, knowing that lecithin is an emulsifier, I've noticed that the mixture stays mixed longer and maybe has a better mouthfeel imho. Also I've noticed that the dressing seems to cling better to the leaves and vegetables that make up the salad.
Best and I'm a foodie. I know very little but the little I know I want to know very well,