| 摘要 |
Low calorie spoonable dressing, such as mayonnaise, comprising a fat component of about 25 weight percent or more fatty acid-esterified propoxylated glycerin having from about 3 to about 16 oxypropylene units per unit of glycerin, with the balance of the fat component being blended salad oil. The dressing exhibits freeze-thaw stability and has reduced calories compared to conventional full fat spoonable dressings. Also, a method for making the low calorie spoonable dressing. |
