Optimization of the Production of Microparticulated Egg White Proteins as Fat Mimetic in Salad Dressings Using Uniform Design

Abstract

The aim of the current study was to reduce the fat content of salad dressings using microparticulated egg white proteins (MEWP) as fat mimetic. In this regard, the effects of heating and shearing conditions on textural properties, rheological properties, and color parameters of MEWP were investigated. Statistical analysis with uniform design methodology showed that there was a significant correlation between investigated responses and process variables (P ≤ 0.05) except for rotational speed. Based on the optimal conditions (13 min for heat time, 3.6 for solution pH value, 90 g/L for protein addition amount, 60 s for shear time, 10000 r/min for rotational speed) produced by the optimization of process conditions, the textural and sensory properties, rheological properties, and color of MEWP were comparable to the commercial salad dressing (CSD). The results indicated that MEWP can be used as fat mimetic for the production of low-fat salad dressings.