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Salad Dressings: Composition and Stabilization
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Salad Dressings: Composition and Stabilization

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Questions and Answers

What type of emulsions are salad dressings analogous to?

  • Emulsions with no defined structure
  • Neither oil-in-water nor water-in-oil emulsions
  • Oil-in-water emulsions (correct)
  • Water-in-oil emulsions

    • Why is stabilisation against rancidification particularly important for salad dressings?

  • Because they are often stored after opening for a long time in a refrigerator (correct)
  • Because they are not used in cooking
  • Because they are not susceptible to oxidation
  • Because they are often consumed immediately

    • What is the characteristic of salad dressings that allows various spices or spice extracts to be used for their stabilisation?

  • Their characteristic flavour (correct)
  • Their characteristic texture
  • Their characteristic colour
  • Their characteristic smell

    • Which of the following spices has antioxidative activity and can be used in salad dressings?

    <p>Ground nutmeg</p> Signup and view all the answers

    What is the purpose of adding a metal chelator to a salad dressing based on soybean oil?

    <p>To stabilise against rancidification</p> Signup and view all the answers

    What is the result of adding dried leaves of summer savory or rosemary to an oil-in-water emulsion dressing?

    <p>Substantially better protection against oxidation</p> Signup and view all the answers

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