Yellow Mustard Flour, Deheated/Deactivated Our de-heated mustard flour is milled from yellow mustard seeds, where the enzyme myrosinase is deactivated through a specialized steaming process. This method preserves the natural fixed oil, making it an exceptional ingredient in the food industry. Key Benefits: Emulsification: Perfect for emulsifying fat in processed meat products. Binding: Effectively binds water and fat, reducing cooking loss. Peelability: Enhances the peelability of sausages. Oxidation Reduction: Minimizes lipid oxidation, preserving the flavor. Cost Efficiency: Replaces milk protein ingredients, reducing production costs. Applications: Ideal for use in processed meats, baked goods, sauces, processed cheeses, and more. It serves as an emulsifier, binder, oil and water absorbent, flavor enhancer, thickener, and antioxidant and antimicrobial agent. Product Details: Packaging: 25 kg PE-bags Labeling: Each bag is neutrally labeled with the product name, batch, BBD, and quantity.