| 摘要 |
A mustard flavoured condiment is made by mixing an ester of isothiocyanic acid, e.g. the allyl, amyl, sec.-butyl, ethyl or methyl ester, or natural mustard oil, with fat, and emulsifying the mixture in an aqueous medium. A fat emulsifying agent may be employed, and the emulsion may be stabilized by a gum, starch, agar, or the like. Salt, colouring matter, sugar, spices or spice oils may be incorporated. According to an example, a fatty preparation of hydrogenated vegetable oil, lecithin and allyl isothiocyanate and an aqueous preparation of starch, salt, turmeric and water, which has been heated to the gelation point of the starch, are passed through a homogenizer. |
