Fats and Oils, Deep Fat Frying and Salad Dressing
Lab 6 Fats and Oils, Deep Fat Frying and Salad Dressing
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Product: Fruit Salad Dressing
General Comments on Product:
The dressing was prepared by mixing juices with sugar as prescribed in the recipe. Then, while waiting to boil, egg yolks, were slightly beaten blended with cornstarch were prepared. The preparation and cooking was done for around 30 minutes.
Based on the definition of emulsifying it is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another making a new product that could not be turned back to its original properties. So it is safe to say that there is an emulsifier because it combined egg yolk with juice-sugar solution – making a dressing.
It is difficult to achieve a thick consistency. It is not like the commercial fruit salad dressing in many ways.
Product Evaluation Table
I like the color but clean white would be better
Inconsistent/Not so thick
Not for commercial quality
Characteristics of Fats and Oils:
Type of Fat
Consistency at 22ºC (room temp)
% Fat as Purchased
Saturated or Trans fat present?
25% Sat. of 10% Fat
Butter Whipped (if available)
35% Sat. of 20% Fat
Margarine Type 1
4% Sat. of 6% Fat
Margarine Type 2
4% Sat. of 6% Fat
6% Sat. of 8% Fat
Oil type 1
15% Sat. of 20% Fat
Oil type 2
6% Sat. of 20% Fat
Oil type 3 (coconut)
60% Sat. of 20% Fat
Comparison of ingredients in Mayonnaise and Salad Dressing
Mayonnaise is a smooth, creamy, semi-solid emulsified dressing consisting of vegetable oil (65%) and eggs, acidified with vinegar or lemon juice and delicately spiced. No other emulsifiers are allowed in this product. Often used as a base for other dressings.
Salad dressing is much like mayonnaise in appearance, but with a cooked base. Salad dressing contains a minimum of 30% vegetable oil, 4% egg yolk ingredient, vinegar or lemon juice, and spices. The taste is more piquant than mayonnaise and also is often used as a base for other salad dressings.
With a home-made fruit salad dressing, it is best to use with fresh fruits instead of canned fruits. It is good for employee cafeteria and school cafeteria as dessert.
This may also be used as a dip sauce for breaded fried chicken with a little modification on the ingredients – maybe lessen the juice flavor a bit.
Nutrition and Health:
The salad dressing is classified as “milk and other alternatives group.” It is recommended to eat maximum of two (2) servings per day.
The nutrition facts include: (1%); total fat – 5 g (8%); saturated fat – 2 g (8%); cholesterol –21 5 mg (70%); and protein – 3 g (6%). This is based from the eggs nutrition facts.
“Nutrient Facts Eggs” Nutrient Facts. 2004. October 10, 2008 <http://www.nutrientfacts.com>