All About Mustard
Functional Characteristics of Mustard
Mustard serves a number of very functional roles as an ingredient in various products.
Binder:
Mustard contains almost 30% protein, and serves as a cost effective protein source in many meat products. The gums found in mustard bran act as an excellent water binder, while the flour aids in emulsion stability. The gum constitutes approximately 25% of bran, and is naturally occurring. It is cold water soluble, stable through heating or freezing.
Tocopherols, naturally present in mustard, can effectively retard lipid oxidation in meat systems. Because mustard contains more than enough tocopherols to prevent it's own oxidation, it can lend it's antioxidant properties to the system in which it is used.
Preservative:
lsothiocyanate present in mustard inhibits growth of certain yeast, mold and bacteria. Prepared mustards do not require heat treatment to have a long and stable shelf life. Even bread, made with deactivated mustard, will have an extended shelf life and taste fresher longer.
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