Development of three salad dressings: a vinaigrette, a sweet salad dressing and a vegan salad dressing

Abstract

Formulated product development consists in transforming one or more needs detected in the society, into a commercial product. In this work the development of three salad dressings with different flavour, aroma and texture has been carried out. With the emergence of new eating habits, the consumption of salads has increased and with this, the demand for salad dressings. The mixture of flavours and textures that can be offered in a dressing is so diverse that being successful in this industry will not be easy. That's why three salad dressings, with clear differentiations between each other, have been developed. The three condiments developed are a vinaigrette, a sweet salad dressing and a dressing with similar attributes to a mayonnaise but vegan and therefore without products of animal origin in its composition. For all of them, a generic recipe has been proposed, contemplating variations in their compositions, after having studied the market and having defined its quality criteria. In spite of being different in flavour and texture, the three salad dressings are oil-in-water emulsions and therefore, the characteristics of the product will be directly linked to the stability of the emulsion obtained and its rheological behaviour. Finally, a manufacturing process and its processing method have been designed to produce about 1.000-1.500 tons of each of the dressings per year. On the other hand, the necessary equipment has been selected. In addition, a brief description of the main design variables and the operating conditions have been detailed, as well as the factors to be taken into account in order to ensure that the food product obtained is safe and free of pathogenic microorganisms to be consumed. Furthermore, and due to the differentiation in the viscosities of the salad dressings obtained, a distribution of the plant where the three dressings would be manufactured, have been proposed