French dressing

Flavor emulsions are similarly stabilized by the viscosity produced upon addition of a vegetable gum, such as tragacanth, Irish moss extract, arabic, a cellulose gum, or one of the alginates, to the aqueous phase. Here the oil phase, in the form of the flavor, is in small proportion to the water. In the absence of the acetic acid, contained in the vinegar of the French dressing. 

In fact, we generate the most unstable colloids immediately before we need them. A good example is oil and water, which explains why we shake the bottle before serving French dressing to a salad. 

The problems causing the observed instability of colloids stems from the interface separating the two phases. In French dressing, for example, each oil particle is surrounded with water. The instability of the water-air interface causes the system to minimize the overall area of contact between the two phases, which is most readily achieved by the colloid particles aggregating and thereby forming two distinct phases, i.e. oil floating on water. 

Coacervation Separation of a liquid-in-liquid colloid into its two separate phases French dressing forms an upper layer of oil and a lower layer of aqueous vinegar... 

In the United States, mayonnaise, salad dressing, and French dressing are defined by Standards of Identity issued by the U.S. Food and Drug Administration (FDA Code of Federal Regulations, Section 21, 169.140) (241). The Food, Drug and Cosmetic Act of 1930 and later revisions and amendments were promulgated to prevent adulteration and misrepresentation of certain food products by establishing Standards of Identity. 

In the field of food processing, powdered karaya is used in such products as French dressings, ice pops and sherbets, cheese spreads, ground meat preparations, and meringue products. 

In French dressings, karaya is used as a stabilizer. The effect here is mainly one of increasing the viscosity of the oil-water emulsion, thereby preventing or slowing down the rate of separation. This same principle is applicable to other oil-water emulsions. 

When cooking oil is shaken with water, die oil forms tiny drops in the water, and the mixture looks milky. This t3rpe of mixture is called an emulsion. Some common emulsions are milk - drops of butter fat in water emulsion paint - drops of coloured oils in water French dressing - drops of olive oil in vinegar... 

Raw cabbage is often shredded and made into cole slaw, which is a mixture of the vegetable with French dressing, mayonnaise, salad dressing, sour cream, and/or vinegar. Usually, sugar and other seasonings are added to the slaw. 

For hors d oeuvres and salads—French dressing, mayonnaise, and salad dressings. 

Food. It is used extensively as a water binder to prevent water separation or formation of ice crystals in sherbets, ice pops, and cheese spreads as a stabilizer in French dressing, meringues, whipped cream, and toppings and as a binder in meat products (e.g., bologna). Also used in nonalcoholic beverages and candy. Highest average maximum use level is about 0.805% (8045 ppm) reported in candy. 

Stabilizers for French dressing, meringue, beer Kimitsu Chemical, Inc., Kibun Food Chemical... 

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