配方类型：	FOODS AND BEVERAGES
配方说明：	Low-Calorie Salad Dressing
配方组成：	Mannitol, lb/6.5 Salad Dressing Stabilizer, lb/5.8 Sodium Benzoate (if desired), oz/11.2 Citric Acid, Anhydrous, lb/4 Water, gal/45 Soluble Spices, lb/8.5 Onion, Powdered, lb/1.3 c: Egg Yolk, 10% Salted, lb/60 Vegetable Oil, lb/75 Salt, lb (preceding formula)/5.5 b: Calcium Cyclamate, lb/1.4 a: Starch, lb/40 Mustard, Powdered, lb/5.2 Vinegar, 10% White, gal/20
配制方法：	The salad dressing stabilizer (preceding formula) is mixed with salt. This mixture is added slowly to the liquid components in a stainless steel tank equipped with a propeller-type mixer and under good agitation. the starch is then added with continued mixing. When mixing is completed, the slurry is pumped into a stainless steel cooker, heated to 194F, and then held for 5 minutes while mixing. The cooked stabilizer-starch paste is then pumped into a stainless steel water-jacketed starchcooler and cooled to 90F. The ingredients in b are blended and then combined with the egg-oil components (c). This combination is incorporated into the cooled stabilizer-starch paste in a premixer, beater, or homogenizer, depending on the manufacturers equipment. NOTE: As the largest single source of calories in this formula is the vegetable oil, the individual processor may wish to experiment with producing a lower calorie product by increasing and varying the amounts of cornstarch, stabilizer, and water with a pr

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