Mustard is a versatile food ingredient available in many forms: whole seeds, flours, meals, and brans.
The composition and functional characteristics of mustard seed make it ideal for a plethora of food and food processing applications. It is a natural antimicrobial preservative with unique emulsifying and binding properties and contributes pungency, heat, flavour and nutritive value to foods. Mustard is used in packaged meat products, condiments, sauces, baked goods and even beverages.
These fact sheets provide more information about how mustard can be used in food products.
Bran and Mucilage
About 20% of Yellow mustard seed composition is the bran (seed coat). Learn more about the unique functional properties of mustard bran as a stabilizer and emulsifier; extraction and structure; mucilage as a food hydrocolloid; non-food applications.
Plant-Based Protein
This fact sheet describes the composition of mustard seed in terms of oil, protein, mucilage and carbohydrates; amino acids in mustard compared with soy and canola; storage proteins, protein recovery technologies and applications.
Natural Antimicrobial Ingredient
Mustard’s inherent antimicrobial properties fit well as a natural preservative. This fact sheet contains information on antimicrobial activity of mustard; how it can be used in dry fermented sausage and other meat products; use of mustard flours as antimicrobial films or coatings.
An Ancient Spice
This fact sheet provides an overview of the different types of mustard grown in Canada, chemical composition of mustard seed, fatty acid composition, multi-functional aspects of mustard.
