Sauce salad foodstuff comprises an oil emulsion/oil substitute, a whey, a thickening agent and a emulsion stabilizer

摘要

The oil/oil substitute constitutes less than 50 vol.%. The oil emulsion/whey and oil substitute constitutes 60 vol.%. The whey constitutes 30 (preferably 10) vol.%. The emulsion contains less than 20 vol.% of vinegar and lemon juice. The stabilizer is constituted by 2 wt.% of whole egg and/or egg yolk.