The development of industrialized dressings is an arduous task, it is necessary to ensure their stability and their sensory and rheological properties. For this, knowledge and experience are necessary in identifying the ingredients and processes that will ensure a quality product for the consumer. In the present work, viscosity and stability were analyzed by digital image processing of six salad dressings being them: three different brands with lemon flavor; three of the same brands with different flavors (Homemade, Italian and Rose); and lemon flavored dressing prepared in the laboratory. The image processing analysis showed that the process of stability loss in commercial lemon sauces tends to occur by molecular diffusion because it presented a linear growth curve over the time of storage. The samples of Rose and Italian sauce had minimal loss of stability, not allowing to distinguish the mechanism of destabilization. However, the homemade dressing presented a flocculation process, whereas in the lemon dressing prepared in the laboratory was not identified the mechanism of loss of stability. Regarding the rheological characteristics, all sauces studied presented pseudoplastic behavior and it was possible to observe an increase in viscosity of the dressings containing modified starch.