Abstract: According to their functional characteristics, six emulsifiers were selected to investigate the effects of different amounts of emulsifiers on the stability of cooked Dajiang. Three of these emulsifiers were found to the most effective in reducing oil separation after centrifugation and their combinations were optimized using response surface methodology. Besides, the effects of different amounts of oil and different ways of adding emulsifiers on the stability of cooked Dajiang were investigated. The optimized combination was obtained as follows: monoglyceride 0.4%, soybean phospholipid 0.6%, and sodium carboxymethyl cellulose 0.5%. The separation rate of oil from the cooked Dajiang with 25% added oil containing the emulsifiers was 2.72%. It had a shiny golden color as well as well-balanced strong oily and sauce-like flavor and was uniform and stable without oil separation.

Key words: cooked Dajiang, emulsifier, stability