Mustard is widely used in many countries around the world, both as a spice and in the form of oil. Its seeds are an essential ingredient in various cuisines, adding a distinct flavor and aroma. Mustard is also used in the production of mustard oil, which is commonly used for cooking and as a base for many condiments, especially in Asian and European countries. The seeds come in different varieties, with black, brown, and yellow being the most popular.
Mustard seeds have various medicinal properties as well, such as their use in treating digestive issues, joint pain, and as a natural antiseptic. The oil extracted from mustard seeds is also used for its antibacterial properties in skincare.
Our range of mustard products:
Mustard seeds
Mustard oil
Mustard
Moisture Content Test
Purpose: To determine the water content in mustard seeds or mustard paste. High moisture content can promote microbial growth and spoilage.
Method: The moisture content is often determined by oven drying (using a drying oven or moisture analyzer) or Karl Fischer titration for more precise results.
Acidity Test
Purpose: To measure the level of acidity in mustard paste or mustard oil, which affects the product's taste and preservation.
Method: Titration with a base (usually sodium hydroxide) is used to determine the acid content, often expressed as vinegar acidity or pH.
Microbiological Testing
Purpose: To detect the presence of harmful microorganisms that could make the mustard unsafe to consume.
Methods:
Total Plate Count (TPC): Measures the total number of viable microorganisms.
Coliform Test: Checks for harmful bacteria, like E. coli and Salmonella.
Yeast and Mold Count: Identifies fungal contamination.
Heavy Metals Testing
Purpose: To check for contamination by heavy metals (like lead, mercury, or arsenic), which are toxic and regulated.
Method: Atomic Absorption Spectroscopy (AAS) or Inductively Coupled Plasma Mass Spectrometry (ICP-MS) are commonly used for sensitive detection.
Pesticide Residue Testing
Purpose: To ensure that the mustard seeds or paste do not contain harmful pesticide residues that exceed the permissible limits.
Method: Gas Chromatography-Mass Spectrometry (GC-MS) or Liquid Chromatography-Mass Spectrometry (LC-MS) are used to detect traces of pesticides.
Fat Content and Oil Composition
Purpose: To measure the oil content in mustard seeds or mustard oil, and to ensure the proper fatty acid profile.
Method: Soxhlet extraction or cold pressing followed by gas chromatography to analyze the fatty acids and oil composition.
Color Testing
Purpose: To ensure the mustard's color is within acceptable limits and to assess consistency, especially in mustard paste or mustard oil.
Method: Colorimeter or spectrophotometer measurements can be used to quantify color based on established standards.
Sensory Testing
Purpose: To evaluate the mustard's flavor, texture, and overall acceptability to ensure it meets quality standards.
Method: Trained sensory panels perform a descriptive analysis or hedonic scale evaluation to score attributes like flavor, heat, bitterness, texture, and aroma.
Packaging and Labeling Compliance
Purpose: To ensure that the packaging and labeling of mustard products meet regulatory standards for export.
Method: This involves checking labeling elements (e.g., ingredients, nutritional facts, allergen warnings, and expiry date) for compliance with import country requirements.
Shelf Life Testing
Purpose: To determine the product’s stability over time, including how long it retains its flavor, texture, and safety.
Method: Accelerated aging tests under different temperature and humidity conditions, and regular analysis to check for microbial growth, off-flavors, or oxidation.
