Effect of amphiphilic esterified maltodextrin on rheological properties and stability of salad dressing

Abstract

The applications of native maltodextrin with dextrose equivalent of 9 (DE9) and amphiphilic esterified maltodextrin DE9 palmitate (DE9_P) with concentration of 0.5-3% (w/w) in salad dressing were investigated in terms of stability and rheological properties. The color of salad dressing containing 0.5% (w/w) of DE9 or DE9_P was similar to control sample (no adding of DE9 or DE9_P). DE9 and DE9_P with concentration of 1.5 and 3% (w/w) induced darker yellow color of salad dressing. There was no change in pH value and viscosity and the small increase of average oil droplets size was observed for all samples during storage. The viscosity and flow behavior index (n_emulsion) of salad dressing were increased as DE9 or DE9_P was applied. Salad dressing containing DE9 or DE9_P exhibited Newtonian flow behavior more obviously than control sample. There was no change in n_emulsion of all samples throughout storage time of 6 weeks because all salad dressing samples (including control sample) were stable. Hence, the function of DE9_P for emulsion stabilization enhancement was not clearly observed. DE9 and DE9_P may use to adjust the viscosity and the textural characteristics of salad dressing.