Vinegar salts

Mustard is marketed in three forms, ie, as a seed as a prepared blend of ground mustard seed, vinegar, salt, sugar, and other spices and as powdered dry mustard, also known as ground mustard or mustard flour. The seeds of the white or yellow mustard add pungency to any preparation, and that of the black mustard is required for aroma. Mustard is the largest volume spice imported into the United States and its use covers almost every flavor category except dessert items. 

Raoul prepares a dressing (olive oil, red raspberry vinegar, salt, and pepper) and rips up the salad greens. He grates the carrots and breaks up the goat cheese on top. 

SYNS ACETATE of LIME BROWN ACETATE CALCIUM DIACETATE GRAY ACETATE LIME ACETATE LIME PYROLIGNITE SORBO-CALCIAN SORBO-CALCION TELTOZAN VINEGAR SALTS... 

Mayonnaise and ice cream both have a yield stress, which is produced in these foods by droplets and air bubbles that must deform if flow is to occur. Another food with a yield stress is mustard, it is neither an emulsion nor a foam, but a suspension or paste, containing particles 30 pm or so in diameter that attract each other and form a weak network (Gerhards and Schubert 1993). Mustard is made by simply grinding mustard seeds, together with vinegar, salt, spices, and water, into a mash. The grinding releases oils that impart to mustard its distinctive flavor. The rheology of particulate suspensions is covered in Chapter 6. 

Salts Compounds formed by the union of acids and bases, by the action of alkalies upon metals, or by the direct union of elements. The term is often incorporated in the common name of salts used as pharmaceuticals bitter salts, epsom salt, or Seidlitz salt (magnesium sulfate), preparing salt (sodium stannate), Preston s salts (ammonium chloride), Rochelle salt or Seignette s salt (potassium and ammonium tartrate), salt of Mars (ferrous sulfate), salt of Saturn (lead acetate), salt of tartar (potassium carbonate), salt of tin (stannous chloride), salt of wisdom (mercury bichloride and ammonium chloride), sore-throat salt (fused potassium nitrate), vinegar salts (calcium acetate), and vomiting salt (zinc sulfate). The term is also applied to some acids, such as salt of lemon or sour salt (citric acid), salt of sorrel (oxalic acid), and spirit of salt (muriatic acid). ... 

Place oil, vinegar, salt, basil, thyme, oregano, and cayenne in a jar. Cover jar tightly and shake to blend (or use a hand blender). 

Mayonnaise (Figure 2.21) is an OAV emulsion consisting of 50 to 85% edible oil, 5 to 10% egg yolk, vinegar, salt, and seasonings. The emulsion is stabilized by egg yolk phospholipids. Tung and Jones (1981) studied the mayonnaise microstructure by conventional SEM and observed a high concentration of dispersed phase... 

Synonyms CAS 62-54-4 ACETAXEOf lime brown acetate calcium diacetate gray acetate LIME ACETATE LIME PYROLIGNITE SORBO-CALOAN DIACETATE VINEGAR SALTS... 

Calcium acetate (vinegar salts, gray acetate, lime acetate, and brown acetate) n. (CH3C00)2Ca-H20. A stabilizer. 

Butter that has been browned by heating, then vinegar, salt, pepper or other seasoning added used as a sauce. 

Obtain small samples of vegetable oil, water, vinegar, salt, and sugar. Then combine and mix the substances as listed in a through e. a. oil and water b. water and vinegar c. salt and water d. sugar and water e. salt and oil... 

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