Abstract
Temperature dependence on viscosity of chaud-froid sauce was measured by the dropping method in order to find the optimal conditions for preparing various mixing ratios of water, gelatin and mayonnaise. The sol-gel transition temperature is found to be a characteristic temperature for the preparation chaud-fraid sauce. It increases in proportion to the concentration of gelatin. The optimal state of chaud-froid sauce is attained when prepared at the characteristic temperature.
