LAUSR

Salad dressings type emulsions have more than 30% vegetable oil with a high level of unsaturated fatty acids. Oxidation is the main deterioration reaction determining the shelf life of the emulsions containing a high level of unsaturated fatty acid. The shelf life of the salad dressing type emulsions ranges from 6 to 12 months at room temperature and can be increased by retarding of oxidation. The primary method of the retarding of oxidation and increasing shelf life is the addition of antioxidants. However, the majority of antioxidant substances currently used are synthetic materials having harmful potentials to human health. For this reason, in recent years, consumer preference has been shifted to natural sources of antioxidants instead of synthetic ones (Ghorbani Gorji et al., 2016).