| 摘要 |
Salad dressing compositions comprising from 1 to 50% of an oil phase and from 50% to 99% of a an aqueous phase, said aqueous phase comprising from 0. 1 to 0.6% by weight of acetic acid and a further acid having a pKa of less t han 2.5, said composition having a pH between 2.5 and 4.5, provide improved longer term properties, such as colour, leaf integrity, volume and overall a ppearance of the salads. |
