Salad dressing, russian dressing

Fun Facts

  1. Salad dressings were made from scratch in home kitchens until the turn of the nineteenth century when restaurant owners began packaging and selling their own dressings. One of the first was Joe Marzetti, proprietor of a Columbus, Ohio, restaurant. In 1919, Marzetti began to bottle a variety of dressings from old country recipes.
  2. Stabilizers and thickeners, such as modified food starch, are mixed with the oil. The thickeners develop viscosity and protective colloid characteristics that help to prevent the breakdown of the blend during the various processing steps.
  3. The salad dressing industry is constantly creating new and so-called improved flavors. Low fat and non-fat varieties are of particular interest to the consumer. The larger companies have food laboratories on site.
  4. When the dressing is completely blended according to the recipe, it flows to the bottling station. Here, pre-sterizilized jars or bottles move along a conveyer belt as overhead spigots drop premeasured amounts of dressing into each container. The containers are immediately sealed with metal or plastic caps.

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