Condiment Bottles: the Orifice Is the Product
By Joe Joo · 8PCK · Shantou · Updated 26 October 2026
Ketchup, mustard, mayo and dressing all live in the same bottle with different caps. The orifice and the valve decide the user experience, not the bottle.
A condiment bottle is a squeeze bottle with a controlled opening. The bottle is commodity; the cap is where brands differentiate.
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Valve Versus Orifice
A silicone valve gives a clean cut-off and stops drips; a plain orifice costs less and drips. For ketchup and mayo, the valve is usually worth it.
Silicone Valve
Clean cut-off, no drip; higher cost.
Orifice Cap
low-cost, standard; drips after use.
Squeeze or Rigid
LDPE collapses and dispenses to the last drop; HDPE springs back and looks better on a table. Most condiments choose LDPE.
Where It Fails
A valve that clogs with a thick product, or a cap thread that loosens after repeated use.
Questions We Get on This
What bottle do condiments use?
200–500 ml LDPE or HDPE with a 38 mm neck and a valve or orifice cap.
Valve or plain orifice?
A valve stops drips; an orifice costs less but drips.
Can PET be used?
For shelf-stable, cold-filled sauces; hot fill needs PP or HDPE.
What is the MOQ?
1,000 pcs per colour.
Sizes That Fit This Guide
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Tell us the capacity, the neck and the quantity. You get unit price, lead time and a sample plan — not a catalogue.
Every batch is gauged at the neck and weighed. The documents travel with the shipment.