Comparison the stability and physical properties of salad dressing obtained with egg yolk and gelatin
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Abstract
Emulsifiers are essential for emulsion formation and stabilization. Egg yolk and gelatin play an important role as effective emulsifiers in salad dressing. This study aimed to examine the impacts of different emulsifiers, including egg yolk (EY), gelatin (GE), and combination of egg yolk and gelatin (YG) on emulsion stability and selected physical properties of salad dressings. The results showed that GE-salad dressing showed the highest emulsion stability, followed with YG-emulsified salad dressing during 14 days of storage at room temperature. The separated serum layer at a bottom phase were observed for EY- and control-salad dressing, indicating instability of emulsion. GE-emulsified sample exhibited the higher lightness and whiteness and lower redness and yellowness than EY-emulsified sample (p≤0.05). YG-emulsified salad dressing had the highest viscosity (p≤0.05). From the microscopic results, all formulations presented a visible increase in the drop size throughout the storage period. GE- and YG-emulsified samples remained stable and protected them against creaming, flocculation, and coalescence. Emulsifiers had a strong influence on the structure and physical stability. The egg yolk and gelatin used to stabilize the dressing-type emulsions are additively promising in microstructured food design.
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