MUSTARD COMPOSITIONS

A white mustard essential oil having from about 30% to about 35% 4-hydroxybenzyl isothiocyanate, by weight. An enriched white mustard essential oil having about 30% to about 80% 4-hydroxybenzyl isothiocyanate, by weight. A food or beverage product can include the enriched white mustard essential oil...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	VANDIEST, SCOTT, ALAN, EKANAYAKE, ATHULA, KESTER, JEFFREY, JOHN, DAVID, JAIRUS, R.D, ZOUTENDAM, PAUL, HENRY
Format:	Patent
Sprache:	eng ; fre ; ger
Schlagworte:	ANIMAL AND VEGETABLE OILS, FATS, FATTY SUBSTANCES AND WAXES CANDLES CHEMISTRY DETERGENTS ESSENTIAL OILS FATTY ACIDS THEREFROM FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY PERFUMES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRODUCING (PRESSING, EXTRACTION), REFINING AND PRESERVINGFATS, FATTY SUBSTANCES (e.g. LANOLIN), FATTY OILS AND WAXES,INCLUDING EXTRACTION FROM WASTE MATERIALS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	A white mustard essential oil having from about 30% to about 35% 4-hydroxybenzyl isothiocyanate, by weight. An enriched white mustard essential oil having about 30% to about 80% 4-hydroxybenzyl isothiocyanate, by weight. A food or beverage product can include the enriched white mustard essential oil. A flour including a mustard flour, wherein the mustard flour is substantially free of sinalbin.