PLSC 201 Lecture Notes - Lecture 13: Weed Control, Germination, White Mustard
Document Summary
Mustards ** know latin names for mustard ** 50% of mustard is exported, and the us is our biggest market. Know the difference between oriental and brown. Glucosinolate"s in brown and oriental mustard and different and much hotter than yellow mustard. High levels of antioxidants ( protect against rancidity ) Used as a emulsi er, water binding agent and for lecture control of many foods. Botchalism is very bad for you, typically found from pickling. Emulsi er - it sticks the water and oil together. Mustard our is a good emulsi er, so thats why it is added to products like mayo and meat products. They put water in it so it looks a lot bigger then it is. Mustard is also put into any processed meat for slicing so it wont fall apart when you cut it. Mucilage is the outermost coating of yellow mustard seeds. Mucilage is a polysaccharide that gives yellow mustard its thickening.
