| 摘要 |
Methods for preparing low-fat and/or fat-free viscous dressings, especially low-fat and/or fat-free mayonnaise products, containing inulin as a fat mimetic are provided. These low-fat and/or fat free viscous dressings generally have excellent organoleptic properties and shelf-stability. The low-fat and/or fat-free viscous dressings are prepared from aqueous xanthan solutions, non-creamy and non-gelled inulin solutions or slurries, and aqueous cooked starch solutions. The aqueous xanthan solution (and sometimes the inulin solution) is exposed to high shear to form a non-gelled premix. The non-gelled premix is then mixed with either (1) the aqueous cooked starch solution (if the inulin is contained in the premix) or (2) the aqueous cooked starch solution and the aqueous non-gelled inulin solution or slurry (if the inulin is not contained in the premix). The mixing with the premix is generally under low shear conditions. The so-produced viscous dressing reaches the desired texture in 3 to 12 days. |
