Timeline for Where can I purchase calcium disodium edta preservative?
Current License: CC BY-SA 4.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| May 4, 2022 at 17:09 | comment | added | rumtscho♦ | In short, whatever industry is doing, you cannot recreate it at home. If you need mayonnaise with long shelf life, you have to buy it. For homemade mayonnaise, we have a question under cooking.stackexchange.com/questions/2746/…, maybe some of the answers will work for you. | |
| May 4, 2022 at 17:08 | comment | added | rumtscho♦ | @JohnCarter the preservatives are part of the reason that industrial mayo can have a longer shelf life, but not in a simplistic "sprinkle some of it and you get long shelf life" sense. They are just parts of a huge concept, which includes designing the whole recipe around long shelf life, creating an exact process for it, following that process with absolute precision (it probably includes requirements you cannot recreate at home, such as using sterile vessels for the steps between pasteurization and packaging), and microbiological tests for every batch. | |
| May 4, 2022 at 16:37 | comment | added | moscafj | @JohnCarter in addition to the safety hurdle of increasing acidity, and using preservatives like sodium benzoate (among others), it is also pasteurized. | |
| May 4, 2022 at 16:29 | comment | added | John Carter | If calcium disodium edta does not help to extend shelf life then what gives the commercial mayo its longer shelf life? I hate having to make a new batch of mayo every week | |
| May 4, 2022 at 16:03 | history | answered | moscafj | CC BY-SA 4.0 |