43-2

A. H. KING, Dept. of Food Science, Rutgers, The State Univ. of New Jersey, Cook College, 65 Dudley Rd., New Brunswick, NJ 08901-8520

This session will cover the various types of salad dressings used in the US and Canada, including typical ingredients, manufacturing equipment, and how to assemble the different products. The common functions of dressing stabilizers will be addressed, along with a discussion of the major stabilizers used, usage levels, and benefits vs liabilities for each stabilizer. Tips will be presented on determining the proper hydrocolloid level, how to achieve the desired shelf life and rheological properties for dressings, as well as some pitfalls to avoid.

Session 43, Crash course: How to stabilize foods with hydrocolloids
2:30 PM - 5:30 PM, Monday PM Room 386

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana