The electrophoretic property, solubility and emulsifying stability of the beef plasma protein (PP) were examined, and the quality of emulsion type salad dressing preparation using PP as the emulsifier was investigated. The major protein component of PP was water-soluble protein, serum albumin, indicating the solubility was 90.5% at pH 3.0. The emulsion with PP was stabilized in acidic condition at lower temperature. The emulsion type salad dressing prepared by adding PP (1, 2 and 3%) to the basic dressing material, which consisted of the mixture of salad oil and brewed vinegar (60:40, w/w),...
