| 摘要 |
A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type JMJ pectin effective to reduce the tendency toward syneresis, e.g., from about 0.1 to 0.5% by weight. The resulting slurry is then homogenized sufficiently to provide a viscosity of from 7,000 to 25,000 centipoises after setting. Upon packaging, the product will have less tendency to suffer separation of water to form a free phase.
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