| 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, then forming an oil phase as the upper layer. 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; on the crushed gel, an oil phase such as salad oil or sesame oil is then formed as the upper layer, thus obtaining the objective segregated liquid dressing. It is preferable that the weight ratio of the aqueous phase to the oil phase be (6-8):(4-2). |
