There are a few other things that perhaps bear keeping in mind about the products we have been discussing. For example, the lower the oil content of a given margarine product, the more water it contains. The PJ Garlic sauce contains water but the Whirl products do not. So, as the water content of the margarine product you are using goes up, the more water ends up in the blend, and may even thin it a bit. On the other hand, you end up adding less oil to the blend, and less wetness as a result, and the mouthfeel might be a bit better. So, it is a tradeoff between the water and oil that ends up in the final blend. And since the Whirl products only have soy lecithin as an emulsifier, and not the heavy duty mono and diglyceride emulsifiers, there is not an optimum emulsification of the water and oil. These were the considerations I was tossing around in my head in trying to find a good balance between all of the ingredients and effects we were looking for.
As for the salt, you are pretty much stuck with it since they are fixed in the products you are blending. The water in the blend might dilute the salt a bit but perhaps not enough to notice it on the palate. You can perhaps compensate for the higher salt levels in the blend by using less salt in the dough. It is also possible that the hydrolyzed soy protein and the autolyzed yeast extract used in the Whirl products add a flavor profile that is salt-like in nature.