The study of salad dressing technique

The effects of moisture and some food additives on quality and stability of dressing were studied.The results indicated that.The water content should be 24.3%,the optimum ratio of the additives was:modified starch/mustard/xanthan gum/monoglyceride=4/1.6/0.4/2.The temper- ature of the salad dressing must be controlled under 64℃in the production and the storage tem- perature between 4～10℃.