| 摘要 |
A variety of good-tasting salad dressings maintain the nutritional advantages of salads by eliminating the need for large amounts of oil but without sacrificing the emulsion stability, flavor, oil-like sheen, cling and acid bite modulation characteristic of full-fat salad dressings. They are prepared with a modified whey, characterized by a calcium content of at least 3 % and a phospholipid content of at least 2 %. Among the products are low-calorie, liquid salad dressings containing reduced or no oil, and mayonnaise-like dressings which are full-fat with no egg yolk, reduced-fat with no egg yolk, or simply reduced fat. |
