Importance

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Abstract

A non-pungent dijon mustard flavoring has been isolated as a water soluble extract of brown mustard seed bran. This non-pungent dijon mustard flavoring is useful in a variety of foods and, particularly, in mustard pastes containing yellow mustard seed, brown mustard seed, or mixtures thereof, because the addition of the extract to such mustard pastes increases their dijon flavor character without altering pungency. The extract can be isolated by contacting the brown mustard seed bran with water or an aqueous solution and separating the residual bran solids from the extract-containing water. The extract can then be blended with any food product in which a dijon flavoring is desirable. With respect to mustard paste, brown mustard seed bran can alternatively be mixed with the other conventional mustard ingredients (which include water) and ground to withdraw the water soluble bran extract.

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First Claim