G.S. Dunn - Dry Mustard Millers - All About Mustard

All About Mustard

Suggested Uses of Mustard

Mayonnaise and Salad Dressings Condiments and Sauces Seasoning Blends
Meat Products Batter Coating Systems

Mayonnaise and Salad Dressings

Mustard flours and deactivated yellow mustard are added for their contribution to:
1) emulsification
2) flavour (mustard flour)
3) cost reduction (deheated mustard)
4) preventing emulsion breakdown

Mayonnaise and salad dressings are essentially emulsions of vegetable oil in vinegar with egg yolks being used as emulsifying agent. Mustard flour is commonly included at levels of 0.2 - 0.4% of total ingredients as an additional emulsifier, to stabilize the emulsion and most importantly to impart flavour.

In Europe a mild tasting mayonnaise is preferred, therefore pure yellow mustard flour is normally used. The taste is complimented by the strong "eggy" flavour imparted by yellow mustard after aging.

In North America where a slightly spicy taste is preferred, a blend of yellow and oriental flours are used.

Deactivated Mustard can be used to partially replace egg yolks in real mayonnaise to achieve cost reduction and lower cholesterol level. The effect on final product will be negligible. Addition of yellow mustard flour will replace the taste of the egg yolks which have been cut out of the formulation. Research papers on this concept and suggested formulations are available on request.

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