OVERVIEW OF MUSTARD AT
Minn-Dak Growers Ltd. owns and operates one of the most
automated mustard mills in the world. We contract our mustard
production directly with farmers. This helps ensure that we
have a high quality product entering our processing
Minn-Dak has been a contractor, processor, and supplier of
mustard ingredients for over 20 years. Our commitment to
mustard has allowed us to expand this enterprise to serve
customers in the United States and throughout the world.
AS A CROP
Mustard is a cool season broadleaf crop that is produced in
North Dakota, Minnesota, Montana, and other northern tier
states. The bright yellow flowers look a lot like canola when
in full bloom. Mustard is a popular crop in crop rotations,
since it enhances yields of wheat and barley, and breaks
disease cycles in cereal grains.
Minn-Dak has considerable knowledge in mustard production
practices. We work closely with our contract growers in
planting, pest management, and harvest timing. This helps them
raise a crop that is agronomically viable and economically
Yellow Cracked Mustard Seed
NUTRITIONAL, FLAVOR, & FUNCTIONAL CHARACTERISTICS
Mustard is a nutritious food containing 28%
to 36% protein. Mustard does not contain antigrowth factors
like those found in soybeans or the antithyroid compound common
to related spices. Its higher protein content is of particular
interest when applied to processed meats. The vegetable oil of
mustard is nutritionally similar to other oils and makes up
28% to 36% of the seed. Tocopherols present in mustard help to
protect the oil from rancidity , thus contributing to a long
shelf life. Erucic acid is a significant component of mustard
Nutritional contributions from mustard vary
by product. But when evaluating the higher levels of
antioxidants found naturally in mustard, the applications of
processed dry mustards are seemingly endless. Full nutritional
analyses for mustard ingredients are available through
Minn-Dak Growers Ltd.
Mustard is widely known for its sharp
flavor. This characteristic flavor is an essential component
of many dressings and sauces world-wide. Unlike other
"hot" flavors, the flavor profile of mustard does
not linger. Rather it presents itself quickly, dissipates, and
leaves little or no after-taste.
Mustard oils are the characteristic flavor
components of whole seed, ground mustard, and mustard flour.
The essential oil in mustard inhibits growth of certain
yeasts, molds, and bacteria enabling mustard to function as a
In addition to its flavoring and nutritional
values, mustard offers rather unique functional properties.
Mustard is used as an emulsifier, a water binding agent, and
for texture control in many foods. In mayonnaise, mustard
flour stabilizes oil-in-water emulsions while in meat products
ground mustard acts as a binding agent which allows for easier
Mustard absorbs liquid in foods including
fat and vegetable oils at rates of 1.5 times its weight in
salad oil and 2 times its weight in water. This liquid control
prevents undesirable separation and aids in product
Mustard is comprised primarily of protein
and fat. Mustard bran contains approximately 25% complex
polysaccharide, composed largely of water-soluble gums
(arabinogalactan, which is a mucilagenous substance).
Mustard can be listed as a spice or as
mustard on ingredient declarations according to the Federal
Food, Drug and Cosmetic Act. This is allowed as long as the
food(s) will normally contain spices or spice blends.
The characteristic mustard flavor is developed
in the presence of water through the action of the myrosinase
enzyme system. The myrosinase enzyme system releases an
isothiocyanate, which in turn creates the sharp flavor of
mustard. There are two types of isothiocyanates found in
mustard. The volatile type is found in brown and oriental
mustard and a non-volatile type is found in yellow mustard.
The limiting factor in the use of mustard in
food systems has been its typical "heat", or spicy
flavor development. With deheated mustard, the myrosinase
enzyme is inactivated during a controlled process. This
results in a bland flavored product which retains the
desirable functional charateristics of conventional mustard.
Deheated ground mustard (D/GMSF) is a bland
flavored product. The inactivation of the myrosinase enzyme
interupts the development of the inherent isothiocyanates.
With the essential oil lacking, the result is a product with
functional characteristics of conventional mustard without the
typical sharp flavor.
Myrosinase inactivation allows food processors
to take advantage of the natural functional properties without
the development of the characteristic mustard flavor.
The advantages and applications for deheated mustard in food
Oil in water emulsifier
Absorbing liquids (including oil)
Increase water and fat binding capacity
Improve color and stability
Replacement of tomato solids
Deheated mustard is a natural source of cold
water soluble gums, protein and oil which functions as a
thickener, stabilizer, emulsifier and antioxidant.
APPLICATION AS FOOD INGREDIENTS
Whole Seed Mustard
Ground mustard is a
component of many food ingredients because of its high
protein, flavor enhancement, thickening, emulsifying and
water absorption capabilities. It is used in various sauces,
spices and condiments. With a coarse feel, ground yellow
mustard is a very popular ingredient of dry seasoning and
Minn-Dak has the ability to blend
yellow, oriental, and brown mustard to exact volatile oil
specifications. Mustard flour is used world wide as an
ingredient in mayonnaise, salad dressings, salad creams,
batters and coatings. It is unique to use mustard as
an ingredient of quiche.
inquiries on product specifications, applications, and prices,
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