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- Agrio et Emulsio – Development of fruity mustard creams with beets and berriesPublication . Laranjeira, Cristina; Alves, Marco; Basto De Lima, Maria Gabriela; Henriques, Marília; Orvalho, TelmaOne of the goals was the development of new mustard creams with innovative colours and flavours. Mustard creams are oil-in-water emulsions, but the practice is linked to medieval french vinegar traditions, introduced by the confraternity of Maîtres Vinaigrier-Moutardier. In the classic process, mustard grains are matured by immersion in vinegar; the phenomenon combines acid and enzymatic actions and solid-liquid extraction to mild the bitter/pungent taste. Thus, applying this ancestral practice, mustard (seeds, fragments, powder) was first submitted to maturation studies.