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Mustard: relevant, robust and rich with history
date:Apr 15, 2013
nd subtle flavor to foods, mustard serves as a functional ingredient. The seed coat (bran or hull) holds the binding power and is unique to B. hirta. Yellow mustard bran can hold up to 9 times its weight in water. The macromolecule arabinogalactan in mustard bran is also the major component of many gums, like gum arabic.

However, mustard mucilage exhibits thixotropic, or shear thinning, properties like xanthan gum. When paired with guar, locust bean or carboxymethylcellulose, mustard mucilage h

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