Salad dressing starch

Oatrim can be used in cheeses as a fat replacer.12 Other possible applications are in ice cream and frozen desserts, milk shakes, hot chocolate, instant-type breakfast drinks, cereals, salad dressings, soups, sauces and gravies. Oat starch in combination with oat hydrolysate or with xanthan gum has been used for thickening of sweet and sour sauces.18... 

Subsequently, combinations of dent corn and tapioca starches or dent com starch and locust bean gum were used by salad dressing manufacturers.4... 

Mayonnaise and spoonable salad dressings are another major food processor use for salad oils. Oil constitutes 80% of most mayonnaise formulations and is responsible for the body and viscosity of the product. Spoonable salad dressings have only 35% to 50% oil whose function is to modify the mouthfeel of the starch paste that imparts the body. In both cases, a smooth, creamy, nonoily mouthfeel is desired that will not occur if crystallization occurs. These emulsions are very unstable and the presence of fat crystals will break the emulsion, rapidly causing oil pockets to form (128). 

Food Starch N-Lite, OptaGrade, Sta-Slim, Pure-gel processed meats, salad dressings, fillings, frostings, sauces... 

Dextrins can replace all or some of the fat in such products as in salad dressings, puddings, spreads, frozen desserts, and dairy foods. They provide 4 kcal/g of food. Most dextrins are derived from tapioca. A typical example is N-oil, marketed by National Starch and Chemical Corp. (Bridgewater, New Jersey), which can partially or totally replace fat or oil in foods, giving the illusion of a high-fat content. 

Maltodextrin is an acid or enzyme-catalyzed hydrolysis product of starch, which has a dextrose equivalent of < 20. Maltodextrins are GRAS substances (21 CFR 184.1444) and can be used as a fat replacer, texture modifier, or bulking agent in dairy products, salad dressings, spreads, sauces, baked goods, frozen meat, and frozen desserts. Most maltodextrins are derived from corn, potato, tapioca, and wheat starches. Some examples of commercial products are Paselli SA2, Maltrin, and Stellar. 

Salad dressings were developed as an alternative to mayonnaise. The standard of identity requires that salad dressing contain not less than 30% vegetable oil, vinegar, not less than 4% egg yolk, and is thickened by starch. The oils used in salad dressing are selected using the same criteria as for mayonnaise. 

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