Effect of humectants and Zygosaccharomyces bailii inoculation on the physical stability of oil-in-water emulsions modeling salad dressings.

Aldana L ZalazarVirgina M LaraMaría F GliemmoCarmen Adriana Campos

Published in: Journal of the science of food and agriculture (2022)

This study highlights the key role of humectants and xanthan gum level on physical characteristics and stability of oil-in-water emulsions. Addition of xylitol leads to an enhancement in emulsion rheology and physical stability, suggesting that it is a potential low-calorie multifunctional additive for salad dressings. © 2022 Society of Chemical Industry.

Keyphrases

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