Reposting this from an email, forgive the weird tenses and references to you (it was an email to jacob)
I've recently been thinking about some different preservatives for more long term items such as mayonnaise and hummus, any kind of vegetable dips, caponata etc. Things that you make and may want to store for more than just a few days. From what i've researched in some of the better commercial food items i've purchased, the only thing that was in there (sabra hummus was one) in addition to regular ingredients was potassium sorbate. I know you've also mentioned lecithin for moisture. PS is a stabilizer, and i know that you're a huge fan of xanthan gum. Potassium sorbate, xanthan gum, lecithin and other food grade preservatives are readily purchasable on amazon. Anything you'd recommend about using these, do you have any experience yourself, all the usual pointers. Thanks a lot. I think this will help in bulk cooking very much.
Anyone else's input would be greatly appreciated.