Vinaigrette dressing for salads keeping stable emulsion after shaking

摘要

A thickener is added to the aqueous phase of a vinaigrette dressing with separate oil and aqueous phases such that a stable emulsion is formed upon manual shaking. The vinaigrette type dressing, contained in a receptacle that is at least partly transparent or translucent, comprises (on total composition): a vegetable oil phase (30-70 wt. %), an aqueous phase (70-30 wt. %), and a thickener capable of producing an elastic stress upon dissolution in water. The majority of the oil is present in the form of a separate visible transparent layer and the amount of thickener is such that upon manual agitation the composition forms an oil-in-water emulsion which is stable for at least one week.