A fermented sparkling vinegar beverage includes a fermented solution formed of 0 vol % of to 15 vol % of raw vinegar, 3 vol % of to 15 vol % of sugar, 0 vol % of to 5 vol % of honey, 0 vol % of to 0.3 vol % of salt, 0 vol % of to 40 vol % of plant extracts, 1 vol % of to 5 vol % of yeast liquid, and water. Composition of yeast liquid varies according to different product flavors; yeast strains are selected from Saccharomyces cerevisiae, Hanseniaspora osmophila, Hanseniaspora valbyensis, Torulaspora delbrueckii, and Dekkera bruxellensis in different ratios, and the yeast strains generate metabolite and produce bubbles in the fermented solution. Therefore, the present invention brews the fermented solution by yeast liquid formed of various yeasts, applying the metabolites and bubbles generated through fermentation of the yeast strains to alleviate sour content of the raw vinegar, so as to improve the drinking taste of the fermented solution.

An oxidatively stable comestible that includes a comestible base containing an oil, an acidulant, and optionally an egg yolk or an egg yolk substitute, and up to 750 ppm of tannic acid blended into the comestible base, based on a total weight of the oxidatively stable comestible. A method of preparing the oxidatively stable comestible involving blending the tannic acid into an aqueous phase comprising the egg yolk or the egg yolk substitute to form a treated aqueous phase, adding the acidulant to the treated aqueous phase to form an acidified aqueous phase, and adding an oil phase comprising the oil into the acidified aqueous phase and blending.

An oxidatively stable comestible that includes a comestible base containing an oil, an acidulant, and optionally an egg yolk or an egg yolk substitute, and up to 750 ppm of tannic acid blended into the comestible base, based on a total weight of the oxidatively stable comestible. A method of preparing the oxidatively stable comestible involving blending the tannic acid into an aqueous phase comprising the egg yolk or the egg yolk substitute to form a treated aqueous phase, adding the acidulant to the treated aqueous phase to form an acidified aqueous phase, and adding an oil phase comprising the oil into the acidified aqueous phase and blending.

A novel seed-based spread and food product that is minimally processed comprising three principal ingredients, namely ground seeds (seed butter), vinegar and honey, in addition to a small amount of salt is described.

A novel seed-based spread and food product that is minimally processed comprising three principal ingredients, namely ground seeds (seed butter), vinegar and honey, in addition to a small amount of salt is described.

A mayonnaise powder composition and a method of making a food product such as a sauce using the mayonnaise powder is disclosed. The mayonnaise powder composition comprises a predetermined quantity of a stabilizer, a sugar, a citric acid, a salt, and a spice. The proposed invention also discloses the composition of the stabilizer with a predetermined quantity. The method of preparing the sauce by the said mayonnaise powder composition comprises the step of introducing and mixing one or more ingredients in the mayonnaise powder with predetermined quantity. The mayonnaise powder composition facilitates the simple and inexpensive process of producing mayonnaise at home, and reduces the cost of production in large scale industries. The mayonnaise powder according to the present invention, is made of natural ingredients, and contains no chemical/artificial preservatives.

A mayonnaise powder composition and a method of making a food product such as a sauce using the mayonnaise powder is disclosed. The mayonnaise powder composition comprises a predetermined quantity of a stabilizer, a sugar, a citric acid, a salt, and a spice. The proposed invention also discloses the composition of the stabilizer with a predetermined quantity. The method of preparing the sauce by the said mayonnaise powder composition comprises the step of introducing and mixing one or more ingredients in the mayonnaise powder with predetermined quantity. The mayonnaise powder composition facilitates the simple and inexpensive process of producing mayonnaise at home, and reduces the cost of production in large scale industries. The mayonnaise powder according to the present invention, is made of natural ingredients, and contains no chemical/artificial preservatives.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.

The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention also provides a process for producing such a powdered vinegar and the use of this powdered vinegar in a foodstuff or a beverage, e.g. as a preservative. The present process offers the advantage that it yields a stable, free flowing powdered vinegar that can suitably be used as a preservative in e.g. processed meat products. The powdered vinegar has a high content of free acid, is easy to dissolve and acts as an acidulant.