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In the fourth of the Massey University Food Technology information (MUFTi) series, emulsifiers are used in salad dressings to introduce the concept of ingredient functionality in foods, differing processing methods and to learn formal consumer sensory evaluation.
The salad dressing experiments allow students to understand the need and effectiveness of different emulsifiers and stabilisers. Further extension work enables students to understand ingredient functionality in low oil mayonnaises.
Included in this kit:
Page authorised by Head of School, School of Food and Nutrition
Last updated on Monday 20 February 2017