| 摘要 |
PURPOSE: To obtain the subject dressing excellent in dispersion stability, palate feeling, flavor and long-term preservability by incorporating an aqueous phase with gelan gum to form a gel, which is then finely crushed and incorporated with an oil phase followed by homogenization. CONSTITUTION: An aqueous phase is first incorporated with pref. 0.05-0.4wt.% of gelan gum to form a gel, which is then finely crushed into pieces e.g. 0.005-1mm in diameter; the resultant system is then incorporated with an oil phase such as salad oil or sesame oil and homogenized, thus obtaining the objective nonemulsified dispersed dressing. It is preferable that the weight ratio of the aqueous phase to the oil phase be (6-8):(4-2). |
