Robert Vreeker

TL;DR: In this article, a method of preparing an EDTA-free mayonnaise, which consists of incorporating into the maynoise reduced grape juice (such as Balsamic vinegar of Modena) in an amount providing 5-2,000 pg gallic acid equivalents per milliliter of aqueous phase; a source of acetic acid in an equivalent amount providing 0.2-15% acetic acids by weight of the continuous aq phase; and egg protein in an appropriate amount of 0.02-4% by weight.

TL;DR: A semi-solid food concentrate in the form of a gel or a paste comprising a salt sensitive gum, salt in an amount sufficient to keep the salt-sensitive gum in a salted-out state, a salt-stable structuring material in the amount effective to provide a semi solid food concentrate, after dilution in an aqueous liquid, being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt% of salt as discussed by the authors.

TL;DR: In this paper, a gelled food concentrate comprising a salt-sensitive gum, salt in an amount sufficient to keep the salt sensitive gum in a salted-out state, a saltstable gelling system, water, which gelled foods concentrate, after dilution in an aqueous liquid, the aaqueous liquid being water, can result in a ready-to-eat end product comprising: from 0.1 to 2.5 wt % of salt and from 0,01 wt% to 3.5 Wt% of a saltsensitive gum.

TL;DR: In this paper, an oil-in-water emulsion consisting of 3-60 wt.% of a dispersed oil phase having a pH of 5.2-8.0 is described.