| 摘要 |
A salad dressing of the mayonnaise type which is free of cholesterol and which exhibits excellent texture stability and mouthfeel. The amount of a protein source in the salad dressing is kept within a specified range, thereby limiting the amount of excess soluble protein available to denature and coagulate over time. The salad dressing maintains a desirable texture over extended periods of time; even at elevated temperatures. |
