FOOD PROCESSING TECHNOLOGY
Synergies between yellow mustard & other gums explained Considerable research has been done on the synergies between yellow mustard gums (known as mucilage) and other gums (known as galactomannans) and how they work when applied to food products. Anthony Krijger of Dunmustard takes us on a scientific journey of how each ingredient can impact your final product.
G
ums are added to various sauces
Mustard gums are commonly used in processed meat products as condiments
One of the many
and foods to thicken and emulsify.
examples of this is
This is well-known and common in
the combination of
the food industry. What is not recognised
locust bean gum
been seen as a
is the fact that mustard gums, or mucilage,
(LBG) with yellow
disadvantage.
when added together with galactomannans
mustard mucilage
However, in certain
in food and sauces, can actually improve the
(YMM) in a salad
cases this can be a
performance of other gums.
dressing. Tests were
There has been considerable research done by the University of Manitoba, Canada as well
done on a ratio of (YMM and rheological properties
Notable researchers are Steve W Cui, Michael
were markedly better than the
Ding from whose research I’ve outlined briefly in this article.
“Syneresis in starch gels is common and without additions of gums, syneresis continues without the addition of hydrocolloids”
hardness decreases,
LBG 9:1) and the stability
as Aristotle University, Thessalonica, Greece. A N Eskin, Ying Wu, C G Biliaderis & Shaodong
distinct advantage. Although the gelling syneresis also decreases when using a combination of YMM and LBG in 9:1 ratio. Syneresis in
same tests done with xanthan gum. Mustard gums are commonly used in
starch gels is common and without additions
processed meat products as condiments and
of gums, syneresis continues without the
also used as bulking agents. Likewise, a small
addition of hydrocolloids. The degrees of
amount of LBG added to YMM significantly
syneresis decrease along with the increases
improves the gelling strength of the product.
in hydrocolloid concentration.
Tests done on chicken meat emulsions
Pea starch has become popular due to
found that the addition of YMM and LBG
its natural non-GMO and non-allergenic
significantly improved the gel strength of the
properties and therefore clean labelling. Like
product after processing.
other starches, products exhibit syneresis
It’s well-known that gums can affect the swelling power of starches and it has often
until they are blended with hydrocolloids. Again, with a combination of YMM and LBG in 9:1 ratio, syneresis in pea starch slows, especially over a period of days. This decrease in syneresis is attributed to the interaction between YMM and amylose. To explain how these function: polysaccharides have functional properties such as emulsifying or thickening, stabilising, and gel formation. These are all desirable properties in food and sauce production. These interact with other materials such as proteins and starches. They modify the others’ properties, some of them synergistic, such as increasing viscosity, gelation and decreasing syneresis. This has led to gums and mustard being increasingly popular in the food industry. The fact that they are natural products and are able to be used in Kosher, Halaal, vegetarian and vegan foods has made them all the more desirable. •
Dunmustard – www.gsdunn.com
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NOVEMBER/DECEMBER 2020 | FOOD REVIEW
Locust bean gum can be used in conjunction with yellow mustard gum in salad dressings
