Pourable dressings

Salad dressings—pourable and spoonable normal and low-calorie Relishes and tart sauces Cheeses and cheese products Egg substitute (cholesterol-free)... 

Gum tragacanth is obtained from the large tap root and branches of a small perennial shmb found in the Middle East, especially Iran. Chemically, it is a mixture of water-insoluble polysaccharides. It is stable to heat, acidity, and aging, and is used extensively in pourable low calorie salad dressings. 

Figure 9 shows the result of testing a Pourable Dressing for the presence of xanthan. The sample was infiltrated into a glass fiber filter and the filter probed sequentially with LBG solution and BS1-FTTC. White areas on the micrograph are sites of xanthan localization. Epiflurescence optics, (x 300). 

Kiosseoglou, V. D. and Sherman, P. 1983. The rheological conditions associated with judgement of pourability and spreadability of salad dressings. J. Texture Stud. 14 277-282. 

Oil-based dressings are divided into two broad categories by their texture spoon-able dressings (salad dressings, mayonnaise, and their reduced-calorie counterparts) and pourable dressings (various varieties, including reduced calorie). 

Pourable dressings are relative newcomers as a grocery store food category compared with mayonnaise and spoonable dressings. They first appeared on the market in limited flavors, such as French and Thousand Island. Over the last several decades, many more varieties have become available. The only legal definition in... 

As a result of the variety of pourable dressings, the number of ingredients used in their manufacture is large. The following is a discussion of some of the major functional and flavor ingredients used in pourable dressing manufacture. 

Colors Several different colors used in dressings include (3-carotene, apo-carotenal, FD C colors, tumeric, and titanium dioxide. They are added to make pourable dressings eye appealing and to augment naturally occurring colors. 

Most pourable dressing manufacturing process are batch designed. As a result of the large number of varieties usually produced, variety changeover is more efficient in a batch process than in a continuous or semicontinuous process. 

Quality measurements most often employed in pourable dressing manufacture include percent fat, moisture, and salt. Acidity and pH are critical control points to ensure a microbiologically stable dressing. Viscosity depends on gum hydration and mixing conditions. Viscosity is most often determined by a Brookfield viscometer, using standard spindles. 

Before 1993, dressings (both spoonable and pourable) could be manufactured and claimed to be reduced calorie if the caloric contribution was at least 30% reduced from a similar full-calorie product. Reduction in calories is largely obtained by... 

Pourable dressings Spoonable dressings Low and no oil dressings, relishes and pickles, mustard and mint sauces, marinades, canned and frozen sauces, savory dips. 

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