Effect of Aging and Mustard Flour on Rheological Properties of Model O/W Emulsion

Steady shear and creep measurements over a two month period conducted on xanthan and propylene glycol alginate stabilized model salad dressing emulsions to which 0.25%, 0.35%, 0.5%, 0.75%, and up to 1.0% mustard flour was added showing that mustard flour aided emulsion stabilization. This stabilization was optimal at 0.35–0.5% mustard flour. The stabilization was attributed to interactions of proteins and carbohydrates which have surface active properties.