Manufacture of mustard of reduced syneresis

Rheological properties of commercial mustards

“…40°C) storage temperature (Aguilar, Rizvi, Ramirez, & Inda, 1991b;Gerhards & Schubert, 1993). Gerhards and Schubert (1996) distinguished two independent kinds of syneresis: gravitational syneresis and syneresis by shrinking. Those disadvantageous phenomena may be reduced without using any food additives, simply by employing native mustard mucilage, which, however, requires a two-step manufacturing process (Gerhards & Schubert, 1996;Gerhards & Walker, 1997).…”

Rheological properties of mustard mucilage isolated from raw and from processed mustard

“…However, we found that mustard mucilage which was extracted from intact seeds GerharddWalker: Rheological properties of mustard mucilage before grinding does not become denatured during milling. We have therefore proposed a two-step process of extraction and subsequent milling that maintains mustard mucilage in its native state [12]. By this, it is possible to reduce excessive separation of fluid during storage of mustard, called syneresis, without the use of food additives.…”

Assessment of the permeability of semi-solid food materials

“…A higher permeability results in a faster separation of fluid, if all other conditions are constant. This is true independent of the cause of fluid separation: shrinkage of a gel, that leads to an increased fluid pressure within the gel structure, or hydrostatic forces at a slanted surface (Gerhards & Schubert, 1996). Some semi-solid food materials can be characterised as solid particles dispersed in a liquid phase, e.g.…”