Mustard has been used in the manufacturing of meat products for many years. In North America and Europe, deactivated ground yellow mustard is used as a bland tasting ingredient, high in functional vegetable protein. In some meat products, it is possible to replace expensive meat protein with mustard protein. Its unique water binding properties are derived from the gum found in its bran coat, which has been found to be as effective as many of the gums on the market today.
Apart from reducing formulation costs, mustard will improve flavour and increase water and fat binding. Mustard’s emulsifying ability will increase cook yields and its antioxidants will help extend freshness and colour.