ABSTRACT
I n t ro d u c t i o n Mayonnaise and salad dressings are typical oil in water (O/W) food products in which liquid oils are used. DAG has specific emulsification properties and physical characteristics that are not associated with TAG, due to the presence of a free hydroxyl group in the former. Therefore, in some cases, different handling is required to prepare O/W food products using DAG. In this chapter, methods for the production of mayonnaise utilizing DAG oil are reported as a typical example of O/W emulsion food products. In addition, the preparation of several salad dressings using DAG oil is d e s c r i b e d .
