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mustard seed oleoresin

Mustard seed oleoresin is a spicy, oil-soluble extract derived from mustard seeds, used primarily as a flavoring agent.

General Material Description

Mustard seed oleoresin is a natural oleoresin extracted from mustard seeds, exhibiting characteristic spicy odor and taste. This compound is known by several synonyms, such as mustard oil, mustard oleoresin, and black mustard oil. It is classified as a flavoring agent and is typically a viscous liquid with a distinctive pungent aroma. The oleoresin contains bioactive components contributing to its spicy profile and is insoluble in water but soluble in alcohol solvents. Further information is available through the PubChem database under relevant entries. Mustard seed oleoresin is commercially obtained by solvent extraction of ground mustard seeds and is valued for its use in food flavoring applications.

Occurrence, Applicability & Potential Uses

Mustard seed oleoresin is derived from the seeds of mustard plants, which are widespread in temperate regions. It contains active compounds such as allyl isothiocyanate, contributing to its characteristic pungency and spiciness. The oleoresin is mainly applied as a flavoring agent in culinary products to impart a spicy mustard-like taste. Usage guidelines based on the IFRA (Global) standards restrict its application to flavoring purposes only, disallowing its use in fragrances due to insufficient safety data. The oleoresin's oil-soluble nature makes it suitable for incorporation into fat-containing food formulations and spice blends where water solubility is not desired.

Physico-Chemical Properties Summary

Mustard seed oleoresin exhibits a specific gravity ranging from 0.913 to 0.923 measured at 25 °C, indicating a density slightly less than water. Its refractive index varies between 1.462 and 1.482 at 20 °C, reflecting its optical properties relevant to quality control and purity assessments. The oleoresin is soluble in alcohol solvents but insoluble in water, a property that influences formulation strategies especially in flavor applications. Its flash point is approximately 190 °F (88 °C), suggesting moderate volatility and precautions suitable for handling and storage. These physicochemical characteristics affect its behavior in emulsions, mixtures, and product stability.

FAQ

What is mustard seed oleoresin and how is it characterized?
Mustard seed oleoresin is a concentrated, oil-soluble extract obtained from mustard seeds. It retains the characteristic spicy odor and flavor typical of mustard, primarily due to the presence of compounds like allyl isothiocyanate. It appears as a viscous liquid and is widely used for its pungent sensory attributes in food flavoring.
Where does mustard seed oleoresin come from and how is it used?
The oleoresin is naturally derived from mustard seeds, which grow in various temperate environments. Extraction involves solvent processing of the seeds to concentrate flavor compounds. It is mainly used as a flavoring agent in culinary products to add a spicy mustard-like taste. Because it dissolves in oils but not in water, it is suitable for fat-based food formulations.
Are there any regulatory considerations or safety concerns for mustard seed oleoresin?
Based on IFRA (Global) guidelines, mustard seed oleoresin is approved solely for flavoring use and is not recommended for fragrance applications due to limited safety data. No specific hazard classifications have been identified under OSHA HCS standards. Users should refer to authoritative databases and comply with relevant regional regulations to ensure proper handling and use.

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Other Information

Wikipedia:View

General Material Information

Preferred name mustard seed oleoresin
Trivial Name Mustard oil
CAS Number 8007-40-7
FDA UNII Search
Synonyms
  • mustard oleoresin
  • mustard seed oleoresin and aquaresin
  • Mustard oil
  • Oils, mustard
  • Mustard seed oil
  • Mustard oils
  • Mustard essential oils
  • Black mustard oil

PhysChem Properties

Material listed in food chemical codex No
Specific gravity @ 25 °C
Pounds per Gallon 7.597 to 7.68
Refractive Index 1.462 to 1.482 @ 20 °C
Flash Point TCC Value 87.78 °C TCC
Solubility
alcohol Yes
water No

Organoleptic Properties

Odor Type: Spicy
mustard
General comment At 0.01 % in propylene glycol. mustard
Flavor Type: Spicy
mustard
General comment Mustard

Safety Information

Safety information

Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavoring agents
contains the following IFRA (Annex) restricted components: (non-analysis max. level reference only)
allyl isothiocyanate Max. Found: 61.5 % and Reason: Insufficint data
Recommendation for mustard seed oleoresin usage levels up to:
not for fragrance use.

Safety references

ClinicalTrials.gov:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
EPA Substance Registry Services (TSCA):8007-40-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:nwg
Chemidplus:0008007407