| abstract |
Dressing includes 0 and 50% fat, 46% and 99% water, vegetable, herb and / or root size visible, acidifying agents in sufficient quantities to achieve an acidity of 0.5 and 2. , 5%, 0.1 and 4% by weight of one or more starch polysaccharides in the gel form, with these polysaccharides being used alone or in combination, are capable of producing either thermoreversible water gel, or rigid chemically solidified gel, or rigidly combined gel. Finn dressing is a Brookfield dynamic viscosity of 0.1 and 4.5 Pa.s, and h n is between 0.1 and 10 Pa. The manufacturing process involves the preparation of the premix dispersed polysaccharide in water, the application of shear during gel formation and the addition of the remaining ingredients. \ T |