Agrio et Emulsio project (POCI-01-0145-FEDER-023583) presents an proposal in the areas
of vinegar products and food emulsions. Combining technical features with mediterranean
traditions and Nouvelle Cuisine, two prototypes of fruity mustards are undergoing final
development, valuing regional raw materials and profiling into the gourmet/vegan/veggie
markets. Mustard creams are oil-in-water emulsions but its practice is linked to vinegar
traditions since the thirteenth century, in France, with the foundation of the first confraternity
of Maîtres Vinaigrier-Moutardier. Thus, by applying the ancestral practice, mustard (seeds,
fragments, powder) was first submitted to maturation studies, varying the type of vinegar and
the time of immersion/contact. Maturation reached equilibrium on the 16th day, but pH
evolution shows a practically stationary state from the 7th. Best results were obtained with
seeds and powdered mustards in red wine vinegar, 4 %(m/v) acidity. The assays were carried
out at room temperature using Sinapis Alba (Linnaeus) mustard species. Prototyping
articulated technical, analytical (physicochemical, rheological, microbiological) and sensory
tests. Each final prototype has a distinct profile of ingredients, mustard, fruits (raspberry and
beet or blueberry), olive oil, water, salt, sugar, honey and spices. Both creams retain the sui
generis taste of mustard tinted with the fruit flavour plus an innovative pink colour.info:eu-repo/semantics/publishedVersio
