Salad dressings
1979
An evaluation of 61 salad dressings found many high in salt and vinegar content. Since 45% of all salad dressings sold are either French or Italian, the evaluation was restricted to the most widely advertised brands of these two types. None earned superior or excellent rating; only four were rated very good. Most of the dressings tested contained additives, including artificial colors and flavors, flavor enhancers, and preservatives. Fat content, caloric content, and amount of sodium were assessed and sensory defects noted. Recommendations and a recipe for Consumers Union's low-cost homemade French dressing are given.
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Эту запись предоставил National Agricultural Library