2.2.5. Salad Dressing LCI

According to Jolayemi et al. [27], for the traditional formulation of salad dressing (salad dressing control), 99.55 mL of water were homogenized with 0.80 g of xanthan gum, 0.50 g of citric acid, 0.40 g of salt, and 35.75 mL of corn oil using a blender (0.75 kW) for 1 min to obtain 135 mL of salad dressing. Differently, for the product enriched with polyphenols (salad dressing + eOLE), 99.25 mL of water was mixed with 0.80 g of xanthan gum, 0.5 g of citric acid, and 0.4 g of salt. Then, 0.3 g of eOLE were added to the aqueous phase; finally, 33.75 mL of corn oil were added to obtain the salad dressing composed of 25% oil and 75% aqueous phase. Two blendings were carried out using a blender (0.75 kW) for 30 s each to obtain 135 mL of salad dressing. Input and output data related to this preparation are reported in Table 7.

**Table 7.** Input, output data, and allocated quantity per FU (135 mL) related to the salad dressing process.


#### 2.2.6. Biscuits LCI

According to Paciulli et al. [28], for the biscuits, 17 g of water, 1 g of salt, and 1 g baking powder were mixed with 100 g of soft wheat flour using a blender for 15 min (0.3 kW). Then, 30 g of butter and 50 g of icing sugar were blended for 3 min and then added to the dough and blended for another 6 min. The final dough (200 g), after a chilling phase of 10 min in a refrigerator, was formed manually to obtain 12 biscuits. After the cooking phase (180 ◦C; 20 min; 0.530 kW), 12 biscuits (13.5 g each) were obtained. For the enriched formulation (Biscuits + PE), 99.45 g of soft wheat flour and 0.55 g of eOLE were blended for 15 min (kW); the blended mixture was added to the solution of 17 g of water, 1 g of salt, and 1 g of baking powder. The other steps that follow are the same as for the traditional formulation. Input and output data related to this preparation are reported in Table 8.


**Table 8.** Input, output data, and allocated quantity per FU (160 g), related to the biscuits process.
