Mustard
Mustard – A Unique Multifunctional Ingredient
Mustard is one of the most adaptable and multifunctional spices available. Beyond its distinctive flavour and nutritional benefits, it fulfils several essential roles in food production, acting as an emulsifier, antioxidant, stabiliser, preservative, binder, and even a valuable source of protein. It is a key ingredient that enhances both the flavour and texture of many everyday foods.
Depending on the application and the form used, mustard can improve the colour, taste, and stability of an emulsion. Different mustard varieties—yellow, oriental, and brown—offer flavour profiles ranging from mild to hot and pungent, making them suitable for a wide range of culinary uses and cuisines worldwide.
In addition, mustard provides notable health and nutritional benefits, being low in calories and fat while supplying antioxidants and essential micronutrients.
Optimise Texture with Mustard
Mustard brings enhanced texture to your formulations. Whole or broken seeds introduce a pleasant crunch to dressings and sauces, while our finely ground mustard flour creates velvety, smooth marinades and condiments. With its natural ability to thicken and hold moisture, mustard also supports juiciness and helps prevent drying in applications like meat and cheese products.
Enhance Fibre Content with Ease
Using our mustard ingredients, you can naturally raise the fibre levels in your products—while keeping their original flavour and mouthfeel intact. It’s a simple way to develop better-for-you products without sacrificing the quality and taste your customers rely on.
Flavour & Visual Functionality
Mustard flours contribute both flavour and visual functionality in prepared mustards and sauces, with usage levels and mustard types varying according to the product specification. Mustard is recognised for its strong flavour-modulating properties, enhancing overall taste by adding acidity, heat, or depth while helping to balance complex flavour systems. Whether enriching savoury notes, providing tang in sauces, or supporting balanced profiles in dressings and marinades, mustard can be calibrated to deliver precise sensory outcomes. Our mustard solutions allow controlled adjustment of pungency, acidity, and flavour intensity to meet exact formulation requirements.
Mustard — Your Source of Functional Plant Protein
Today, mustard is widely used in meat production for its valuable functional properties. Deactivated (de-heated) yellow mustard provides a neutral-tasting source of plant-based protein that can, in some cases, replace more expensive meat proteins. Its natural gum content—found in the seed’s bran layer—offers a cost-effective, excellent water-binding performance, comparable to many commercial gums used in formulations.
Here to Collaborate
Our team can customise our ingredients to suit your needs, from texture refinement to flavour enhancement or added nutritional benefits.
