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Processing Mustard
Mustard can be used in several forms ranging
from whole seed in spice blends to finely ground defatted and/or
deheated powders. Food manufacturers use mustard several different
forms depending on what component of the seed is important to
them. Mustard seed has many different fractions or components
including glucosinolates, mucilage, oil and meal.
Glucosinolates
Glucosinolates give rise to the hot principle and pungent taste
of mustard. An enzyme, active in the presence of water, hydrolyses
glucosinolates to give rise to subsidiary compounds that actually
impart mustard's characteristic flavour. The compounds, isothiocyanates,
are different depending on the type of mustard. Yellow mustard
contains hydroxybenzyl isothyocyanate (derived from sinalbin),
while oriental and brown contain allyl isothyocyanate (derived
from sinagrin). The hydroxybenzyl form is much hotter than the
ally form and is responsible for the hot taste of Dijon style
mustard.
Medical researchers have tested glucosinolates
for benefits such as decreasing blood cholesterol and blood glucose
levels as well as having antioxidant properties. In addition,
researchers have identified insecticidal properties with activity
against nematodes.
Mucilage
Mucilage is the outermost coating of yellow mustard seeds. In
years characterized by repeated wetting and drying cycles during
maturation, it can flake off and take on a white hue, a condition
commonly referred to as rime in western Canada. Mucilage is a
polysaccharide that gives yellow mustard its thickening, water
binding and emulsifying properties that are important in the making
of salad dressings, mayonnaise and prepared meats.
Oil
Mustard is considered a spice crop, however yellow mustard contains
approximately 30 per cent oil, while brown and oriental mustard
can approach 40 per cent. Mustard oil, regardless of type, is
not considered fit for human consumption in North America because
of the relatively high concentration of erucic acid, the fatty
acid that was removed from canola in its transformation from industrial
oil to cooking oil. However, many cultures in Asia use high erucic
acid oil for cooking and subsequently they form much of our markets
for oriental mustard. Mustard oil is also suitable for industrial
applications like biodiesel and other lubricants.
Meal
Meal is the largest fraction of mustard seed and contains both
glucosinolates and mucilage. Heating mustard meal destroys the
enzyme myrosinase which is responsible for the conversion of glucosinolates
to iosthiocyanates making mustard meal suitable for several applications
including food ingredients.
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