Effect of flaxseed gum on quality and stability of a model salad dressing

Flaxseed gum was evaluated for its application as a stabilizer for salad dr essing. It was found that for stabilization to occur the concentration of g um had to be higher than 0.45% (w/w). Solvent quality affected the stabilit y of model oil-in-water emulsions. Flaxseed gum stabilized emulsions were s table at pHs greater than 2.8. Lower values caused the polysaccharide to ha ve a compact configuration or caused cleavage of the polymer creating insta bility. Larger mean droplet size and creaming were observed when the pH was too low or the gum concentration was not sufficient for coverage. Salt add ition greatly affected the rheological properties of the polysaccharide, ho wever, the electrolyte improved the emulsifying capabilities of the egg yol k protein. Aging weakened the polymer network structure as shown by a decre ase in Newtonian viscosity with a corresponding increase in phase angle con firming the transformation to a more fluid system.