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The goal is to make spreads, dips, sauces, mayonnaise and the like in a way that it's as stable as store bought one.

When I buy a jar of mayonnaise, it's good for months, even if I use dirty spoons to take some out.

When I make mayonnaise myself, on the other hand, it has turned bad after 7 days at the latest, no matter what I do. When I read the label of store bought, I can't find anything in there, of which I know that it helps to preserve food. Just things like stabilizing/thickening agents. How can it be so stable? Maybe because they package under a protection sphere, but then it still would have to turn bad quickly after opening, but that's not the case. So what are they doing, that it's good for so long time?

Sebastian
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You say the label lists 'things like stabilizing agents'... In foods, stabilizers prevent spoilage. For mayo, a common one is EDTA (also known as E385), which is listed on that page as a "preservative or stabilizer". I'd say the 'dirty spoon' doesn't have much to do with it, and the home-made mayo goes bad for other reasons: it's likely shifting because it has no stabilizer like that EDTA, and it's not going bad from added bacterial/fungal growth from a dirty spoon.

Adding those stabilizers is what the industry is doing different from your home-made mayonaise (and other sauces/dips etc.).

Tinkeringbell
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