Development Of Fat Mimetic In Salad Dressing

Due to the commercially salad dressing contains high fat and cholesterol,and salad dressing belongs to a typical oil-in-water emulsion.The protein-based fat mimetic can be a good simulation of salad dressing to reduce the fat content effectively.The purpose of this paper is to take egg white protein as the main material to prepare fat mimetic with the principal component comprehensive evaluation and uniform experiment design as optimization method.Some kind of excipient was chose to make non-oil salad dressing,using the fuzzy mathematics comprehensive evaluation method to determine the final formula.What’s more,the sterilization process and change of quality under different storage temperature were analyzed,which provide technical support for the development low-fat mayonnaise product.According to comprehensive evaluation of principal component,the highest evaluation of egg white protein based fat mimetic processing conditions were:100 g/L egg white protein powder,0.5 g/L yolk powder,the pH 3.5,heat temperature 75℃ about 16 min,10000 r/min shear-speed and 90 s shear time.Optimal preparation of fat mimetic dedicated to salad dressing with uniform design is:90 g/L egg white protein powder,0.5 g/L yolk powder,the pH 3.6,heat temperature 75℃about 13 min,aging 24 h at 5℃,10000 r/min shear-speed and 60 s shear time.Rheological analysis and color comparison results showed that:salad dressing together with fat mimetic special for salad possess the similar characteristics of pseudo-plastic fluids,thixotropic and solid state dominant properties of viscoelastic fluid trait,while brightness and red values share no significant difference.Particle size distribution and microstructure analysis showed that:the original protein appears uniform and globular particle,then the protein particles expanded and aggregated to form a network gel structure after thermal treatment,egg white protein gel was micronized into tiny gel particles(<10μm)being suitable for fat mimetic.Adding thickener can improve fat mimetic viscosity and thixotropic.By calculating the different amount of thickener thixotropic area,Arabic gum as a thickening agent added to the salad dressing in special fat mimetic products can effectively improve the apparent consistency and thixotropic properties.Add 0.4%of acacia can not only significantly improve the thixotropic recovery capability,while improving water holding capacity of the product.The formulation of non-oil-based salad dressing product by fuzzy mathematic is Egg white protein fat analog 93%,glycerol 4%,sugar 1.5%,water 0.7%,gum Arabic 0.4%,egg yolk powder 0.2%,stevia sugar 0.2%,and 0.01%vanillin.Non-oil salad sauce main total sugar 4.39±0.91%,and other 1.27%.According to non-oil-based salad dressing product measurement results of sensory evaluation,physical indicators and microbial residual quantity before and after sterilization,the process of 70℃ and 52 min,including of the 34 min heating time,12 min sterilization time,the 6 min cooling time,as a sterilization process for this product.Through the analysis of quality change under different storage temperature and the sample stored under 5℃ and 15℃ appeared tiny change in texture and sensory quality.However,the higher storage temperature of 25℃ and 35℃ resulted in significant change in hardness,consistency and viscosity.