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FUNCTIONAL CHARACTERISTICS OF MUSTARD MUCILAGE
Author(s) -
WEBER F.E.,
TAILLIE S.A.,
STAUFFER K.R.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02925.x
Subject(s) - mucilage , thixotropy , chemistry , viscosity , food science , guar , guar gum , thickening agent , chromatography , chemical engineering , botany , materials science , polymer science , biology , composite material , thickening , engineering
Mucilage found in hulls of yellow mustard seed was investigated. The isolated mucilage was a cold water‐swellable hydrocolloid of low to medium viscosity and exhibited thixotropic properties. Viscosity increased with addition of alkali or acid. Mucilage produced synergistic increases in viscosity when combined with guar, locust bean, or carboxymethylcellulose. Solutions were opaque, bland tasting and slightly acidic. Solutions showed stability to acidity down to pH 3.5 and also to cooking and cooling cycles. The mucilage lowered the surface tension of water and the interfacial tensions of oil and water emulsions. Emulsification was achieved in model salad dressing formulations. The mucilage exhibited excellent suspending properties.