Acetic Acid → Citric Acid

Participants

Reaction Steps

A first mixture of water, mustard, vinegar and citric acid was produced as well as a second mixture of the remaining ingredients except for the oil. The two mixtures were then mixed in a heatable “Stephan Cutter UMC 5 electronic” at 600 rpm for approximately 3 minutes (the mayonnaise at a temperature of 60° C. and the dressing at 25° C.). The oil was then added and mixed in for a further minute in the same conditions.

Provenance & Evidence