|A cream style salad dressing. While xanthan is very pH stable, guar is not as stable at low pH, therefore it is important to fully hydrate the guar prior to acid addition. This helps retain some functionality at lower pH. Tween 60 is a very effective emulsifier but it is not acceptable in all countries. A more label friendly alternative would be egg yolk with or without some mustard powder.|
Add the water, dry ingredients to the bowl and mix well. Heat to 40C. Add the tween and oil while stirring at 6000rpm for one minute followed by the acid. Heat to 85C, cool and fill.
|Acetic acid (12%)||5.2|