ABSTRACTThe role of xanthan gum and propylene glycol alginate in stabilizing model oil‐in‐water salad dressing emulsions has been studied using rheological measurements, particle size analysis and surface tension. Increasing xanthan gum concentration within the gum ratio gave higher viscosity due to formation of aggregates with larger sizes. Propylene glycol alginate (PGA) was surface‐active leading to reduction in surface tension of air/water surfaces. Reduction in viscosity was seen in the presence o
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