Abstract
Yellow or white mustard ( Sinapis alba L.) is unique in the mustard family by containing large amounts of mucilaginous material in the seed coat. This material was shown to exhibit similar rheological properties to xanthan gum such as shear thinning flow behavior and weak gel structure. This review will discuss the synergistic interactions between yellow mustard mucilage (YMM) and galactomannans, particularly locust bean gum (LBG), and its potential food applications. In addition, synergistic interactions between YMM, with or without LBG, on starch paste viscosity and syneresis will also be reviewed. The thickening, texturizing and stabilizing properties of YMM, and its ability to form gels at very low concentration in the presence of LBG, could lead to many food and industrial applications.
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