| 摘要 |
PROBLEM TO BE SOLVED: To provide a fat free or low-fat salad dressing composition having organoleptic properties close to a real salad dressing. SOLUTION: A continuous aqueous phase containing half gelled system having one or more kinds of pectin which is cross linked with a cation, having 55% of upper limit and 5% of lower limit of the degree of esterification and 50% of upper limit and 0.05% of lower limit of the degree of amidation is used as a part or all part of the fat to produce a salad dressing having organoleptic properties close to a real salad dressing. |
