Description
Mustard stabilizes vinaigrettes by forming a protein‑mucilage network that traps oil droplets, reducing interfacial tension and increasing viscosity.
Technical
The mucilage polysaccharides, proteins, and trace lecithin in mustard act as natural emulsifiers, creating a protein‑mucilage scaffold that immobilizes oil droplets. This network reduces interfacial tension and raises the overall viscosity of the dressing, thereby preventing phase separation at room temperature. Isothiocyanates from mustard also provide mild antimicrobial activity, extending shelf life.
Science
Primary Reaction
Formation of a protein‑mucilage network that traps oil droplets and reduces interfacial tension
Sensory Profile
Aroma ()
Origin & History
Civilization
French, American, Italian
Era
modern culinary tradition
Region