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Dressings, Sauces and MayonnaiseDue to their ionic nature, trace metal ions exist primarily in the water phase. The intimate contact of the oil and water phases in an emulsion provides ample opportunity for metal ion catalyzed oxidation and rancidity. VERSENE* chelating agents form strong complexes with these metal ions, dramatically slowing oxidation. Dow Chelating Agents for Dressings, Sauces and Mayonnaise
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