In prepared mustard and sauces, mustard flours are used for flavour and visual appeal.
Mustard flour is commonly included as an additional emulsifier, to stabilize the emulsion and most importantly to impart flavour.
Mustard seeds are used to add texture and visual appeal and deactivated mustard can be used to replace more expensive solids and reduce costs.
Mustard lends both flavour and appearance to many seasoning blends, and its usage is wide and varied in this regard.
Apart from reducing formulation costs, mustard will improve flavour and increase water and fat binding.
Mustard is used as a natural binder, replacing starches and gums in tomato based products.
Mustard is also used in the preparation of processed cheese, bakery products and even beverages.
Mustard serves a number of very functional roles – an emulsifier, an antioxidant, a stabilizer, a preservative, and a binder.