“…Mustard meal has a relatively large mucilage content (up to 5% by weight of seed), which is a mixture of a pectic material consisting primarily of galacturonic acid, galactose, rhamnose, and a 1,4-linked β-d-glucan (Balke and Diosady, 2000;Cui et al, 1993). In aqueous media, mucilage expands when hydrated to form hydrocolloids (Gerhards and Walker, 1997). As a consequence of elevated mucilage content, volume of the recoverable solvent is reduced and viscosity of the solution is increased (Cui et al, 1993).…”