Stability and physicochemical properties of model salad
Commercial salad dressings are oil-in-water (o/w) emulsions frequently used by the food industry to enhance the attractiveness and tastiness of different products. Rheological
Download scientific diagram Emulsion stability of French dressing samples during storage. Each sample includes different oils: T1: soybean oil, T2: olive oil, T3: rice bran oil, T4: sesame oil.
OPTIMIZING EMULSION STABILITY OF HIGH-OIL
Pourable dressings can be described as oil-in-water (O/W) emulsions with fat contents of 30 45% (McClements, 2005). This study provides an initial screening of stabilizers to find an optimal
Flavor deterioration of salad dressings was investigated to determine the effect of hydrogenation of the oil. additives and storage conditions. Flavor quality tests were developed and correlated with
Long term storage of soybean and cottonseed salad oils
Although unhydrogenated soybean salad oil is a major ingredient in salad dressings and mayonnaise (1,2), only Ipresented in part at the AOCS meeting, New York, October 1968. 2ARS, USDA.
The effect of rice bran, sesame, olive, and soybean oils on French salad dressing's quality characteristics was investigated. After one month, which enhanced the nutritional properties
Changes of Phytosterols, Rheology, Antioxidant Activity
The salad dressing with 30% cocoa butter had high iodine value, but its oxidative stability was relatively low. This might be due to the blend of cocoa butter and soybean oil in the salad
The present work aimed to evaluate the effect of purple onion peel extract on the oxidative stability of soybean oil under oven accelerated storage. The soybean oil was added of
Storage Stability and Shelf Life
Dec 31, 2007The shelf life of four different sauces in retort pouches, Gochujang chicken, Kimchi, ham beef, and beef salsa, was examined. Samples of each sauce pouch were stored at 25, 35, and 45 °C for 6
The aim of the present study was to develop methods that to add 尾-carotene to soybean oil and olive oil. These methods are based on simple and inexpensive technologies.
eCommonsSoybean Oil Profile Cornell University
Soybean oil was first registered as a pesticide in 1959 (US EPA 1993) and is commonly used as an adju-vant with other herbicides. No study was found showing soybean oil's efficacy by itself as an
Alex Loh is EatingWell's food editor. As part of the food team, she creates healthy, delicious recipes for the EatingWell audience. Alex also writes informative food and cooking
Effects of soybean oil and oxidized soybean oil on the stability
Jan 1, 2007The effects of 1.0%, 2.5%, and 5.0% purified soybean oil and thermally oxidized soybean oil on the stability of 100 ppm 尾-carotene as a fat-soluble vitamin A and singlet oxygen
Jan 1, 2008The emulsion stability of the mayonnaise samples in the soybean oil group containing MCTs (84.47%) decreased significantly after adding MCTs (p < 0.05) compared with the soybean
Storage stability of polyamidoamine-epichlorohydrin resin and its
Soybean protein-based adhesives have been widely used in the plywood industry, which dates back to the 1920s because it easily-handled, environmentally friendly, abundant and
Studies by Wu et al. (2011) showed that black soybean oil contains antioxidant compounds such as carotenoids and vitamin E. Its ability to scavenge hydroxyl radicals is
- Does blending cocoa butter with soybean oil increase antioxidants in salad dressing?
- Our preliminary results indicated that cocoa butter contained a high amount of antioxidants (84%) compared to soybean oil (46.39%). Thus, blending the cocoa butter with soybean oil proved to increase the level of antioxidants in the salad dressing compared to the formulation with soybean oil alone.
- How does temperature affect the physical parameters of a salad dressing?
- An increase in temperature from 4 to 30 °C after 28 days of storage significantly (p<0.05) affected the physical parameters of control, salad dressing with 30% cocoa butter and commercial salad dressing (flow consistency index, flow behaviour index, apparent viscosity, iodine value, peroxide value and acid value).
- Which salad dressing has the highest antioxidant activity?
- The highest antioxidant activity obtained in the salad dressing with 30% cocoa butter might be due to the presence of cocoa butter mixed with soybean oil instead of soybean oil alone. Our preliminary results indicated that cocoa butter contained a high amount of antioxidants (84%) compared to soybean oil (46.39%).
- What is the flow consistency index of salad dressing?
- The flow consistency index value of salad dressing with 30% cocoa butter (21.5 to 29.87 Pa·s n) stored at 4 °C was higher than of the dressing with 0% cocoa butter (19.60 to 30.7 Pa·s n) and commercial salad dressing (19.71 to 27.38 Pa·s n ).
- Does cocoa butter emulsion stability affect rheological properties of salad dressing?
- The rheological properties and emulsion stability of salad dressing containing 30% cocoa butter showed insignificant (p>0.05) characteristics compared to control. However, addition of 5 to 15% cocoa butter to salad dressing resulted in undesirable liquefied emulsions.
- What are the Rheological Characterization of salad dressings?
- Rheological characterization of salad dressings. 1. Steady shear, thixotropy and effect of temperature The influence of different stabilizers and salt addition on the stability of model emulsions containing olive or sesame oil Structure–property relationships in food biopolymer gels and solutions
