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Current Emulsifier Trends in Dressings and Sauces

  • Bruce Campbell
Chapter

Abstract

By the early twentieth century dressings and sauces were prepared by home cooks, chefs and local food suppliers for immediate use. To address subsequent consumer demand for already prepared sauces and dressings, the processed food industry responded with longer shelf-life products. This effort involved developments in processing technology as well as the inclusion of additives such as emulsifiers and preservation agents to extend shelf life in terms of product safety (microbiological growth and spoilage) and stability (phase separation). Prevention of phase separation is accomplished by decreasing droplet size, increasing aqueous phase viscosity, and packing oil droplets in close proximity by using high phase volumes of oil where appropriate. The use of food-grade synthetic emulsifiers have since peaked and given way to naturally occurring sources such as egg and plant protein systems due to consumer preferences for less “chemical” sounding names on product labels. Although egg yolks have proven to be robust emulsifiers for the dressing category, there are consumer segments that prefer egg alternatives to address allergic, vegan or other dietary needs. Some of these alternatives include polysorbate 60, a variety of plant sourced proteins as well as hydrophobically modified starch.

Keywords

Egg yolks Modified egg yolks Polysorbate 60 Milk proteins Vegetable proteins Phospholipase A2 Mayonnaise Pourable dressings 

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Copyright information

© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Bruce Campbell
    • 1
  1. 1.Independent ResearcherGlenviewUSA

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