Short Term#3 Possible Causes and Solutions

Possible Causes

  1. decomposition of Allyl-Isothiocyanate
  2. myrosinase
  3. migration of AITC out of product
  4. reaction with cysteine and methionine amino acids

Possible Solutions

  1. add gums (tragacanth or propylene glycol alginate
  2. store at refrigeration temperatures
  3. add cream, vegetable oil, and salt
  4. roast in oil before rinding
  5. flavor encapsulation
  6. artificial flavors
  7. grind mustard seeds differently
  8. add dextrin or polysaccharides
  9. after 2 weeks—heat
  10. combination of mustard flavors
  11. reduce headspace
  12. fill headspace with nitrogen gas
  13. dry mustard seeds at 45° C
  14. slightly increase oil content
  15. add 1% a -tocopherol
  16. add tartaric acid to mustard flour
  17. subject mustard seeds to microwave
  18. calcium, sodium or potassium salt instead of vinegar
  19. remove Brassica gencia and ad oleoresin
  20. control glucosinase activity
  21. blanche
  22. add EDTA in some form
  23. add an extra mustard flavor packet
  24. add egg yolk or lecithin
  25. lactic acid bacteria
  26. bisulfite addition
  27. add ascorbic acid (.1%)
  28. spray dry mustard essential oil
  29. replace water with sorbitol
  30. replace vinegar with glacial acetic acid at end
  31. add vinegar to mustard flour
  32. replace wheat with rice flour
  33. use different container to stop gas loss

TOP 5

1. blanching

2. encapsulate mustard distillate

3. combination of mustard flour

4. add gums

5. reduce headspace