Publication: Production of Reduced-fat Plant-based Salad Dressing Stabilized with Carboxymethyl Cellulose and Aquafaba
3
0
Issued Date
2025-10-01
Resource Type
ISSN
26300583
eISSN
26300656
Scopus ID
2-s2.0-105017134455
Journal Title
Journal of Current Science and Technology
Volume
15
Issue
4
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Current Science and Technology Vol.15 No.4 (2025)
Suggested Citation
Hunsub P., Khumpagpli P., Srisomsak S., Thephuttee N., Apisittiwong T., Pothinuch P., Laksanalamai V., Prichapan N. Production of Reduced-fat Plant-based Salad Dressing Stabilized with Carboxymethyl Cellulose and Aquafaba. Journal of Current Science and Technology Vol.15 No.4 (2025). doi:10.59796/jcst.V15N4.2025.136 Retrieved from: https://hdl.handle.net/20.500.14740/50572
Author's Affiliation
Corresponding Author(s)
Other Contributor(s)
Abstract
In recent years, plant-based foods have gained substantial momentum around the world. Egg yolk, a key ingredient, is commonly used as an emulsifier in most salad dressings. Aquafaba was employed as an egg substitute in the development of plant-based salad dressings. Additionally, carboxymethyl cellulose (CMC) was incorporated as a stabilizing agent to enhance the emulsion stability of the formulation. The results showed that the control salad dressing (made with egg yolk) and the plant-based salad dressing containing 0.2–0.3 wt% CMC were highly stable with an emulsion stability index (ESI) of more than 90%, and a z-potential of approximately ±30 mV. To develop a healthier, lower-calorie alternative, reduced-fat plant-based salad dressings were formulated by decreasing the oil content and substituting it with chickpea-derived aquafaba. The results demonstrated that the oil used in the formulation could be reduced from 60 wt% to 45 wt% without significantly affecting the ESI. The droplet diameter of the reduced-fat plant-based salad dressing containing 45 wt% oil was significantly smaller than that of the full-fat formulation with 60 wt% oil. Furthermore, Wolffia was incorporated into the formulation to develop a functional salad dressing with enhanced health benefits. Fortification with Wolffia significantly decreased the lightness, redness, ESI, and z-potential of the plant-based salad dressing. However, fortification with Wolffia did not significantly affect the yellowness of the plant-based salad dressing. The research findings could benefit further research efforts focused on the development of alternative health-promoting food products.