SALAD HAVING FREEZING-RESISTANCE AND ITS PRODUCTION

摘要

PURPOSE:To obtain a stable salad not causing the separation of an oil in an acidic seasoning even when the salad is thawed after frozen and stored by imparting freezing resistance to a salad. CONSTITUTION:0.5-5.0% of carrageenan and/or locust bean gum as a stabilizer. 3.0-15.9% of a saccharide such as fructose and 0.05-3.0% of a saturated fatty acid emulsifier such as stearic acid monoglyceride as an emulsifier are added to a mayonnaise or salad dressing as an acidic seasoning for salads. The acidic seasoning is mixed with salad ingredients to obtain a salad.