- Japanese Society for Food Science and Technology
- Food Science and Technology Research (ISSN:13446606)
- vol.26, no.1, pp.111-118, 2020 (Released:2020-03-08)
Mayonnaises and dressings are preferred seasonings, and a variety of such products are available on the market. Six mayonnaises, three salad creamy dressings, one oil-in-water (O/W) type semisolid dressing, and one water-in-oil-in-water (W/O/W) type semisolid dressing, all of which are commercially available, were frozen at −20 °C, −23 °C, −25 °C, −28 °C, and −80 °C for specified time periods and then thawed at about 25 °C. The changes in temperature of the mayonnaises and dressings during freezing and thawing depended on their types. Oil-water separation was observed after thawing for all mayonnaises, except when rapidly frozen at −80 °C. Up to 60% of the oil phase contained in the dressings separated after thawing, suggesting that thickeners added to the aqueous phase partially suppressed the oil-water separation. The temperature changes and oil-water separation behaviors of the W/O/W type semisolid dressing were similar to those of the mayonnaises.