Mustard Oleoresin

Product Name: Mustard Oleoresin

Botanical Name: Brassica juncea (for yellow mustard) or Brassica nigra (for black mustard)

Physical Form: Viscous liquid

Color: Ranges from yellowish to brownish

Odor: Pungent, sharp, mustard-like aroma

Taste: Strong, spicy, and bitter, characteristic of mustard flavor

Physical & Chemical Properties:

• Specific Gravity (at 25°C): 0.950 – 1.050
• Refractive Index (at 20°C): 1.455 – 1.485
• Flashpoint: 70–85°C
• Acid Value: ≤ 3.0 mg KOH/g
• Moisture Content: ≤ 5%

Active Components:

• Allyl Isothiocyanate (AITC): The main bioactive compound responsible for the pungent odor and taste.
• Glucosinolates: Such as sinigrin (for black mustard) and sinalbin (for yellow mustard).
• Other Components: Fatty acids (oleic acid, linoleic acid), terpenes, and other sulfur compounds.

Extraction Method:

• Extraction Process: Solvent extraction (commonly ethanol or hexane) or supercritical CO2 extraction.
• Source Material: Mustard seeds (Brassica juncea or Brassica nigra).
• Yield: Varies based on mustard seed variety and extraction efficiency.

Solubility: Soluble in ethanol, oils, and organic solvents; insoluble in water

Shelf Life: 1-2 years from the manufacturing date when stored in optimal conditions.

Applications:

• Food & Beverage Industry:
• Cosmetics & Toiletries: Used in products like soaps, lotions, and creams for its stimulating and warming properties.
• Pharmaceuticals: Used for its anti-inflammatory and digestive properties.
• Aromatherapy: Often used in pain-relieving and stimulating formulations.
• Perfumery: Added in small quantities for spicy and pungent fragrance compositions.