Application of Xanthan Gum and Modified Starch in Baked Salad Dressing

Salad dressing is a semi-solid acidic high-fat emulsion made from vegetable oil, eggs, salt, sugar, spices, vinegar, etc. Salad dressing originated in the Mediterranean and is a commonly used condiment in Western food. Its structure is delicate and flavorful. It is unique, nutritious and convenient to eat, and it is widely welcomed by the market and consumers. This Western-style condiment is not only used in fruit salads, but also often used as a filling or surface decoration in baked goods.

Baked foods need to be baked at high temperatures. At this stage, salad dressings are mostly suitable for cold processing, and they tend to collapse at high temperatures. With the rapid development of baked goods, the baking resistance of salad dressing is required to be higher, and the market demand for roasted salad dressing is also increasing.

Salad dressings are generally made by emulsification shearing technology, and the baked salad dressings are required to have good stiffness, consistency and high-temperature baking performance, so it needs to use shear-resistant, acid-resistant, high-viscosity, and good-stability modified starch .

Hydroxypropyl distarch phosphate is a product made by phosphate cross-linking and hydroxypropyl etherification of original starch. It has good shear resistance, acid resistance, stability, high temperature resistance, and good freeze-thaw resistance. Stability, used in acidic foods, has good thickening and stability properties.

Xanthan gum is a food thickener with emulsifier function. In many foods, modified starch and xanthan gum have a synergistic effect when compounded, which can improve the stability and texture of the product.

Starch sodium octenyl succinate has an emulsifying effect and is an efficient surfactant. It has both lipophilic and hydrophilic groups. It is very suitable for oil-in-water emulsions to improve the emulsification stability of salad dressings. And baking stability, prolong the storage time.

(1) In a single factor test, it was found that xanthan gum, pregelatinized hydroxypropyl distarch phosphate, and sodium starch octenyl succinate can all improve the baking performance of salad dressing within a certain amount of addition, but Excessive addition of xanthan gum and pregelatinized hydroxypropyl distarch phosphate will cause adverse effects. The former will cause the salad dressing to be unsmooth and bubbles after baking, and the latter will cause the salad dressing to be unsmooth and cracked after baking.

(2) Xanthan gum and pre-gelatinized hydroxypropyl distarch phosphate have a greater influence on viscosity, which is proportional to the amount added. Sodium starch octenyl succinate can obviously improve the low temperature stability of salad dressing through its hydrophilic and lipophilic emulsifying properties.

(3) The ratio optimized through the orthogonal test and the verification comparison test is: xanthan gum 0.3%, pregelatinized hydroxypropyl distarch phosphate 4.5%, and sodium starch octenyl succinate 3%. The verification test results are good, which proves that the roasted salad dressing made by this formula has stable performance, high temperature baking resistance, smooth taste, moderate hardness, fine and shiny state, and is suitable for use in baked goods.