Regulation and balancing of readymade packed mayonnaise and other sauces
Yes, being able to use good quality processed mayonaise would be nice....well, calcium regulates acidity. I have experimented with this using dairy, and it does help a bit. I never went as far as adding pure calcium, but that would probaby work better and have less impact of the taste of, say, mayonaise. It makes sauces feel and look more creamy too, and apparently this works with pure calcium as well:

http://www.foodmanufacturing.com/news/2014/04/adjusting-calcium-acidity-levels-may-improve-dressings-and-sauces