Abstract
The emulsioned dressings are generally O/W emulsions with an oil content varying between 15 and 60 %. These complex emulsions contain some dissolved ingredients like proteins, carbohydrates, acidifiers and mineral salts. The aim of the experimental work was to optimize the composition of several dressings (mayonnaise and Andalusian sauce classic and restored). The physical-chemical characterization and stability of dressings was also studied. To observe the difference between the classic dressings and those restored, the rheological characteristics have been studied.
Cuvinte cheie
restored emulsioned dressings
optimization
stability
rheological behavior