Rheology of a Model Salad Dressing Formulated as a Microfluidized Pea Fiber- Filled Emulsion

This work reports rheological properties of a low-oil content salad dressing loaded with an external (hull) pea fiber. Using oils rich in ω-3 fatty acids and fibers derived from vegetables or fruits in manufactured food products is in line with the need to enhance the health of world population. Mechanical spectra turned out to be more sensitive than multiple light scattering or the volumetric and Sauter mean particle diameters to sample aging. The performance of a serrated parallel plate measuring system to get steady-state shear flow properties by creep tests was assessed below and above the yield stress. The latter and the steady state achieved in the low shear rate regime (creep flow) could be determined accurately. Conversely, obtaining reliable steady-state shear flow data was rather challenging above the yield stress, despite of the experimental set up to hinder sample expulsion from the measuring system.