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What is French salad dressing?

http://www.dressings-sauces.org/

Association for Dressings and Sauces is an international trade association of salad dressing, mayonnaise, mustard and other condiment sauce manufacturers and their suppliers. Includes press room, recipes, contests, and such.

http://www.webstreet.com/he/fat.htm

Getting into that low-fat state of mind.

http://www.ftns.wau.nl/

Dairying and Food Physics at Wageningen Agricultural University

http://www.mayo.com/

Hellmanns or Mayo.com has a number of fun sandwich items. Also can send friend a Cybersandwich or travel to planet sandwich. Has a chat about mayo.

http://www.naturallyfresh.com

Naturally Freshhas a range of salad dressings.

http://www2.uakron.edu/cpspe/

http://www2.uakron.edu/cpspe/

http://www.venturafoods.com

Ventura Foods, LLC is the company making Hidden Valley salad dressings.

Coia, K.A. and K.R. Stauffer. 1987. Shelf life study of oil/water emulsions using various commercial hydrocolloids. Journal of Food Science 52: 166.

Elizalde, B.E., R.J. De Kanterewicz, A.M.R. Pilosof, and G.B. Bartholomai. 1988. Physicochemical properties of food proteins related to their ability to stabilize oil-in-water emulsions. Journal Food Science 53: 845.

Fetzek, A. 1973. The effect of storage temeprature and time on the quality of salad dressings. M.S. Thesis. Ohio state University, Columbus, Ohio.

Lucas, A., J.A. H. Gibbs, R.L.J. Lyster, and J.D. Baum. 1978. Creamatocrit: Simple clinical technique for estimating fat concentration and energy value of human milk. British Md. J. 4: 1018.

Matsumoto, S. 1983. Development of W/O/W-type dispersion phase inversion of concentrated W/O emulsions. Journal of Colloid and Interface Science 94: 362.

Abstract It has been found that the developmetn of a W/O/W-type dispersion precedes phase inversion of concentrated W/O emulsions in the presence of hydrophilic emulsifier in the aqueous phase. this phenomenon was examined with a mixture of liquid paraffin and water using Span 80 in the oil phase and SDS, CTABr, or Tween 80 in the aqueous phase. The W/O/W emulsion formation was assessed by comparing the extent of the oil layer in a unit volume of the samples with each other, which was estimated from the viscosity changes in the diluted sample under the concentration gradients of glucose between the inner aqueous phase and the aqueous suspending fluid. The development of a W/O/W-type dispersion could be observed when the volume fraciton of the aqueous phase was higher than 0.7, while anothr factor affecting the W/O/W emulsion formation was the molar ratio of the Span 80 to the hydrophilic emulsifier in the sample. In the case of SDS system, the range of the W/O/W emulsion formation appeared more widely in the molar ratio (i.e.e from 4 to over 60) than that of CTABr or Tween 80 systems, so that the use of SDS facilitated the development of a W/O/W-type dispersion. The oil layer in the W/O/W emulsions provided by the phase inversion phenomenon was stable for at least a month when stored.

McDermott, R.L., W.J. Harper, and R. Whitley. 1981. A centrifugal method for characterization of salad dressing emulsions. Food Technology 35(5): 81.

Stutz, R.L., A.J. Del Vecchio and R.J. Tenney. 1973October. The role of emulsifiers and dough conditioners in foods. Food Product Development :52.

Petrowski, G.E. 1976. Emulsion stability and its relation to foods. Advances Food Research 22: 309-359.

Puski, G. 1976. A review of methodology for emulsification propreties of plant proteins. Cereal Chemistry 53: 650.

Smith, L.M., M.B. Carter, T. Dairiki, A. Acuna-Bonilla, and W.A. Williams. 1977. Physical stability of milk fat emulsions as evaluated by surface response methodology. Journal Gr. Food Chem. 25(3): 647.

Smith, R.A. 1977. Emulsion formation and stability in salad dressing emulsions. M.S. Thesis. Ohio State University, Columbus, Ohio.

Tung, M.A. and L.J. Jones. 1981. Microstructure of mayonnaise and salad dressing. Scanning Electron Microscopy 3: 523-530.

Vold, R.D. and M.C. Acevedo. 1977. Comparison of ultracentrifugal stability parameters with long-term shelf stability of emulsions. Journal Am. Oil Chem. Soc. 54: 84.

Vold, R.D. and K.L. Mittal. 1973. The effect of temperature on the stability of Nujol-water emulsions. Journal Colloid Interface Science 42: 436.

Yousef, A. and B.J. McCoy. 1983. Diffusion of surfactants to an interface: effect of a barrier of oriented water. Journal of Colloid and Interface Science 94(2): 497.

AbstractThe barrier to diffusion of surfactants to or from an interface is modeled as a region of oriented water molecules. This vicinal water phase has a diffusion coefficient, Do, orders of magnitude less than that of the bulk phase, Db. Solutionlity, C*, and equilibrium coefficient, K2 for vicinal water are parameters that govern the concentration profiles and the flux of surfactants. Using Fick's law to describe the diffusion of surfactants in both the oriented and the bulk phases, we derive a new adsorption rate equation for very small and large times. The model provides a physical picture of diff8usion in both phases and conforms with experimental results.

Updated: Sunday, March 30, 2008.