Study on the Salad Dressing Based on Natural Oil Body-Sodium Alginate

A new formula of salad dressing using natural soybean oil bodies as replacement of traditional oil and polysaccharide sodium alginate(ALG)as a stabilizer was proposed. Results showed that,the electrostatic interaction between the negatively charged ALG and the positively charged oil bodies improved the dispersibility and stability of the oil bodies. It was found that 0.35% ALG could stabilize 1.0% oil body emulsion well under pH4.5.The in-vitro intestinal digestion measurement found that the free fatty acid release of natural oil body emulsion was lower than that of Tween 80-soybean oil emulsion by about 10%,and ALG further slowed down the initial digestibility speed of the oil bodies. High concentration of ALG(0.5%,0.6%,0.8%,1.0%)could improve the stability of high concentration of oil body emulsion(10.0%,20.0%,30.0%,40.0%),respectively. Taking the market salad dressing as the control,the amount of oil bodies and ALG in salad dressing formula was optimized. The oil body-ALG emulsion containing 60.0%(containing 40.0% oil body and 1.0%ALG)was used in salad dressing formula,and the salad dressing with better viscosity and better stability was obtained. The new salad dressing formula combined health benefits of both soybean oil bodies and sodium alginate,such as low oil content,natural nutrient-rich,slow fat digestion,and could maintain stability during long-term storage.