Mustard oil

Deheated mustard is a natural source of cold water soluble gums, protein and oil which functions as a thickener, stabilizer, emulsifier and antioxidant.

Improve viscosity

Replacement of tomato solids

Natural antioxidant

Improve color and stability

Cholesterol free

Label simplification

Cost reduction

Increase water and fat binding capacity

Flavor enhancer

Prevent syneresis

Prevent separation

Absorbing liquids (including oil)

Oil in water emulsifier

Myrosinase inactivation allows food processors to take advantage of the natural functional properties without the development of the characteristic mustard flavor.  The advantages and applications for deheated mustard in food systems include:

Deheated ground mustard (D/GMSF) is a bland flavored product. The inactivation of the myrosinase enzyme interupts the development of the inherent isothiocyanates. With the essential oil lacking, the result is a product with functional characteristics of conventional mustard without the typical sharp flavor.

The limiting factor in the use of mustard in food systems has been its typical "heat", or spicy flavor development. With deheated mustard, the myrosinase enzyme is inactivated during a controlled process.  This results in a bland flavored product which retains the desirable functional charateristics of conventional mustard.

The characteristic mustard flavor is developed in the presence of water through the action of the myrosinase enzyme system. The myrosinase enzyme system releases an isothiocyanate, which in turn creates the sharp flavor of mustard. There are two types of isothiocyanates found in mustard. The volatile type is found in brown and oriental mustard and a non-volatile type is found in yellow mustard.

DEHEATED MUSTARD

Mustard can be listed as a spice or as mustard on ingredient declarations according to the Federal Food, Drug and Cosmetic Act. This is allowed as long as the food(s) will normally contain spices or spice blends.

Mustard is comprised primarily of protein and fat. Mustard bran contains approximately 25% complex polysaccharide, composed largely of water-soluble gums (arabinogalactan, which is a mucilagenous substance).

Mustard absorbs liquid in foods including fat and vegetable oils at rates of 1.5 times its weight in salad oil and 2 times its weight in water. This liquid control prevents undesirable separation and aids in product consistency.

In addition to its flavoring and nutritional values, mustard offers rather unique functional properties. Mustard is used as an emulsifier, a water binding agent, and for texture control in many foods. In mayonnaise, mustard flour stabilizes oil-in-water emulsions while in meat products ground mustard acts as a binding agent which allows for easier slicing.

Functional Characteristics

Mustard oils are the characteristic flavor components of whole seed, ground mustard, and mustard flour. The essential oil in mustard inhibits growth of certain yeasts, molds, and bacteria enabling mustard to function as a natural preservative.

Mustard is widely known for its sharp flavor. This characteristic flavor is an essential component of many dressings and sauces world-wide. Unlike other "hot" flavors, the flavor profile of mustard does not linger. Rather it presents itself quickly, dissipates, and leaves little or no after-taste.

Flavor

Nutritional contributions from mustard vary by product. But when evaluating the higher levels of antioxidants found naturally in mustard, the applications of processed dry mustards are seemingly endless. Full nutritional analyses for mustard ingredients are available through Minn-Dak Growers Ltd.

Mustard is a nutritious food containing 28% to 36% protein. Mustard does not contain antigrowth factors like those found in soybeans or the antithyroid compound common to related spices. Its higher protein content is of particular interest when applied to processed meats. The vegetable oil of mustard is nutritionally similar to other oils and makes up 28% to 36% of the seed. Tocopherols present in mustard help to protect the oil from rancidity , thus contributing to a long shelf life. Erucic acid is a significant component of mustard oil.

Nutritional

Different grades available

Ground Mustard

Yellow, Brown, and Oriental.

Mustard Seed

Mustard oil are used in cooking food, Hearbal massage,etc