Salad dressings, gums

Gum tragacanth is obtained from the large tap root and branches of a small perennial shmb found in the Middle East, especially Iran. Chemically, it is a mixture of water-insoluble polysaccharides. It is stable to heat, acidity, and aging, and is used extensively in pourable low calorie salad dressings. 

Fa.tMimetics. Existing fat mimetics are either carbohydrate-, ceUulosic (fiber)-, protein-, or gum-based. These are used in a wide variety of appHcations including baked goods, salad dressings, frozen desserts, meats, confections, and dairy products. Table 3 Hsts some of the commercially available fat mimetics. 

In the food industry, guar gum is appHed as a stabilizer in ice cream and frozen desserts (58), and it is also used as a stabilizer for salad dressings, sauces, frozen foods, and pet foods. 

It is used in hard candies and as a foam stabilizer in marshmallows. The similar products gum tragacanth, gum karaya, and gum ghatti are used in much the same way—as acid-resistant thickeners in sauces and salad dressings. 

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... 

Antibodies that are specific for polysaccharide gums are used for detection and identification of gum additives in processed foods, beverages and confectionaries, Fig. (47). The tests are performed with a control of gum and its complementary antibody with food products and the antibody. The products tested were ice cream, soup, candy and salad dressing. All but the last yielded positive tests with the specific antibodies that were used. 

Two types of antibodies generated in response to immunization with polysaccharide gums, one anti-gum arabic and the other anti-xanthan, have been used to detect these gums in commercial products. Shown in Fig. 43 are test results with anti-xanthan antibodies. First, the presence of xanthan was detected in a competitive gum product where patent rights may be involved. Second, the presence or absence of xanthan in such food products as ice cream and salad dressing may readily be determined by the antibody results shown in Plate B of Fig. 43. 

Fic. 43.—Detection of xanthan in food and other products by anti-xanthan antibodies. Plate A 1 = blank, 2 = xanthan, 3 = commercial product A, 4 = commercial product B, and 5 = xanthan C. Plate B 1 = xanthan, 2 = salad dressing, 3 = salad dressing with other gum, 4 = ice cream, 5 = ice cream with other gum. (Reprinted from Carbohydrate Polymers, Volume 27, J. H. Pazur, F. J. Miskiel, and N. T. Marchetti, pp. 85-91, copyright 1995, with permission from Elsevier Science Ltd., The Boulevard, Langford Lane, Kidlington, 0X5 1GB, UK.)... 

Tanaka, M. and Fukuda, H. 1976. Studies on the texture of salad dressings conta ming xanthan gum. Can. Inst. Food Sci. Technol. J. 9 130-134. 

Saladizar. [TIC Gums] Blended stabilizers for emulsions, salad dressings. 

Dynamic measurements, at strain amplitudes within the linear viscoelastic limit, were made to establish the properties of the essentially undisturbed samples (Elliott and Ganz, 1977). Oscillatory experiments are a powerful tool to study the effects of aging, the amount and type of ingredients, and additives such as food gums on the rheological properties and quality of salad dressings (Munoz and Sherman, 1990). 

Mr. Goldstein, In the commercial use of karaya the gum is designed to fulfill a specific purpose. If a manufacturer of a salad dressing wants a thickening of his product he adds karaya and measures viscosity, usually by a pipet method. This may not be a true viscosity, but it seems to fit the needs of the situation. 

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