Note : Les descriptions sont présentées dans la langue officielle dans laquelle elles ont été soumises.
CA 02508513 2005-06-07
Current U.S. Class: 426/425; 426/430; 426/431; 426/506; 426/51 l; 426/629;
426/655;
426/658, 424/777, 426/28, 424/401, 426/641, 523/122, 524/100
Intern'1 Class: C08B 037/00; A23L 001/225; A61K 035/78; A23L 002/00; A23L
001/I0;
A61K 007/00, A61K 007/021; A23L 001//31.4; C09K 011/12; C08K 006/00;
Field of Search: 426/425,429,430,431,629,658,655,506,511,524/100,416;
426/92,281,641; 424/401,70; 426/28, 424/725,
Patents:
Sharafabadi S.K. US patent 4,986,186, 25 December1990.
Sharafabadi S.K.Canadian patent 2, 029, 770
Beecham Group Ltd, Canadian patent 905852, 25 July 1972
Borchorst, B. US Patent 4070452, 24 January 1978.
Garnty et al. US Patent 6,730,333 May 4, 2004
Other references
Houghton H.W., 1984. Developments in Soft Drink Technology -3, published by
Elsevier
Science
Marion Bennien, 1995. Introductory Foods, Prentice Hall Inc.
O. Barel et al 2001. Handbook of Cosmetic Science & Technology Publisher:
Marcel
Dekker; 1 st edition
Weismantel G.E. 1981.Paint Handbook Publisher: McGraw-Hill Professional; 1
edition
Winter R. 1999.A Consumer's Dictionary of Cosmetic Ingredients : Fifth Edition
Publisher: Three Rivers Press; 5th edition
Winter R. 2004 A Consumer's Dictionary of Food Additives Publisher: Three
Rivers
Press; 6th Rev&Up edition.
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
Canadian Patent Application Soheil K. Sharafabadi March 28, 2005
Title: Yellow Mustard Gum Products
Definitions in this application:
Pseudoplastic Yetlow Mustard Gum means a yellow mustard gum having shear
thinning properties over a wide range of sharer rates.
Sauce means any sauces including but not limited to the followings: oriental
soy sauces,
Japanese Teriyaki, Yakitori, Ponzu, Tsukeyaki Sukiyaki, and Chinese sauces
such as:
Szechuan, and tomato sauces, pizza sauces, barbeque sauces, chili sauces etc
Sauce paste means any sauces comprising of yellow mustard gum as thickening
agent
and as a source of Beta-D-Glucan.
Fruit Juices: any juice derived from fruits or derived from the fruit juice
concentrates
such as: apple juice concentrate, apricot juice concentrate, banana juice
concentrate,
bayberry juice concentrates, blueberry juice concentrate, black berry juice
concentrates,
cantaloupe juice concentrate, cherry juice concentrate, cranberry juice
concentrate, golab
sherbet, grape juice concentrate, grapefruit juice concentrate, guava juice
concentrates,
guava puree, kale juice concentrate, kiwi fruit juice concentrate, lemon and
lime Juice
concentrates, lychee juice concentrate, mandarins juice concentrate, mango
juice
concentrate, mango puree, mangosteen juice concentrates, melon juice
concentrates,
nashi juice concentrates, nectarines juice concentrate, orange juice
concentrate, papaya
juice concentrate, passion fruit juice concentrate, peach juice concentrates,
peach puree,
pear juice concentrate, pear puree, parmesan juice concentrate, parmesan
puree,
pineapple juice concentrate, pomegranate juice concentrate, pomegranate puree,
pomelo
juice concentrate, prune juice concentrate, raspberry juice concentrate, rose
water sherbet,
strawberry juice concentrate, star fruit juice concentrate, tangerine juice,
tamarillo juice
concentrate, , water melon juice concentrates, etc.
Vegetable Juice concentrates: Alfalfa juice concentrate, carrot juice
concentrate, celery
juice concentrate, green barley juice concentrate, green lettuce juice
concentrate, parsley
juice concentrate, rhubarb juice concentrate, spinach juice concentrate, thyme
juice
concentrates, and tomato juice concentrate, etc.
Dairy products: These include milks and any products derived from milk such as
and
milk shake, ice creams, sour cream, cheese, sour milk, yogurt and yogurt
products in
combinations with fruits, and concentrated juices, fruits puree and jams
listed in
definition of juices above, but not limited to the list.
Meat products: These include beef, mutton, pork, lamb, goat, camel, horse,
donkey, dear,
turkey, chicken, pheasant, fish, and meats of other wild animals. And mixture
of
vegetable protein and meats used in making processed meat products, canned
food
sausages, and packaged foods.
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
Oil: means edible and inedible oils. Edible oils comprising of animal fats,
and vegetable
oil, fats, margarines such as canola oil, corn oil, sunflower oil, rapeseed
oil, mustard oil,
sesame oil, olive oil, cotton seed oil, and combinations of any two or more of
the said oils
known as cooking oils. Inedible oils mean mineral oils, petroleum derived oils
such as
motor oil, and industrial grades of vegetable oils, castor oil, used in
cosmetics, paints and
machine, and other chemical industries.
Colors Food coloring: Any FDA approved food colors which is used in food and
pharmaceutical industries, including but not limited to the following food
colors: yellow,
orange, green, red, purple, blue, and combinations of any food colors used in
producing
desired color of the foods and juices as known to those expert in the field
Natural Acids : Any approved FDA natural acids found in fruits and vegetables
including but not limited to Citric acid, acetic acid, tartaric acid their
soluble and
insoluble salts and combinations of any food colors used in producing desired
acidity of
the foods and juices as known to those expert in the field.
Cosmetics means any cosmetic products, toiletry products, cosmetic pastes for
removing
dirt and oils from skins, and skin conditioners including but not limited to
shampoos,
soaps, conditioners, body and face creams, toothpastes, hand lotions, shaving
creams,
perfumes, and makeup.
Food products means any products consumed by human including, beverages,
juices,
dairy products, meat products, salad dressing, sauces, bread and baking
products,
vegetable proteins in combinations with any of the said products which could
be found in
any academic book about foods Bennien (1995).
Products mean any products made by the yellow mustard gums wherein, the yellow
mustard gums is used in the products as emulsifying, thickening, stabilizer,
viscosity
building agent to impart the desired physical and functional properties of the
products.
And also any products which contain the nutraceutical compound of Beta-D-
Glucan of
yellow mustard gum which provide the extra health benefit to human.
BACKGROUND AND PRIOR ART
Sharafabdi's 1990 US patent provides an improved process of extraction of
yellow
mustard gum with pseudoplastic/shear thinning properties over a wide range of
shear rate.
Yellow Mustard Gums has excellent emulsifying, suspending, gelling and
Theological
properties. In addition since yellow mustard gum is derived from mustard seed
which has
been consumed since dawn of civilization and substantially earlier times it
can be used
directly in any quantity in any food, nutraceutical, pharmaceutical, and
cosmetic product.
Therefore, Yellow Mustard Gum is superior to xanthan gum a microbial or
biosynthetically derived gum and can be used as replacement for xanthan gum.
Other
industrial applications of Yellow Mustard Gum are in cosmetics and paint
products as
well as petrochemical industries for transfer of viscous liquids, and in oil
drilling, etc.
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
In manufacturing of paints, cosmetics, foods and pharmaceuticals a great
number of
chemicals have to be blended and mixed to provide a homogeneous uniform
substance. In
these industrial applications it is desirable to prevent setting of the mixed
products. The
current available method is use of cellulose derivatives CMC, Tragacanth, Guar
gum,
Arabic gum, locust bean gum, galactomanans, and xanthan gum. The use of
microbial
derived xanthan gum has limitations in drugs, and cosmetics, pharmaceuticals
and
nutraceuticals products. The applicant has discovered and found that yellow
mustard gum
can provide a solution for providing new improved products with specific
functionality in
solving various industrial problems. Generally, the cosmetic chemicals are
classified as:
surfactants, foam boosters, conditioning agent, special additives and
preservatives,
sequestering agent, viscosity modifiers, clarifying agent, fragrances, colors.
In paints the
chemicals are classified as pigments, extenders, dispersant, biocide,
coalescing agent,
film formers, and pH controller. In foods and drugs, the chemicals are
classified as
protein fats, carbohydrates, food additives, coloring, and preservatives.
Addition of honey
as a lubricating agent has been patented by Borchorst 1978, and a Canadian
Patent issued
to Beecham 1972 claimed special effects of use of Benzyl and phenethyl alcohol
in
shampoo. Patent issued to Garnty et al, 2004 claimed a nutraceutical beverage
made from
mangosteen fruits. The list of chemicals in each category is too long to list.
In this
application, in the description of the invention and claims these chemicals
are
incorporated by reference to the hand book of food and drug additives (Winter
2004),
hand book of cosmetics (Winter 1999, Barel et al 2001), hand book of paints
(Weismantel 1981 ).
The yellow mustard gum in dry form is tasteless and is difficult to consume
directly in
dry form. The yellow mustard gum contains Beta-D- Glucan an important
nutraceutical
compounds providing an extra health benefit to the products made for human
consumption. It is therefore desirable to provide a nutraceutical and
pharmaceuticals
compositions for diabetic patients to quench their thirst as well as providing
added
nutraceutical benefits of B-D-Glucan of yellow mustard gum for controlling the
blood
sugars and as a cancer preventing agent. The applicant has discovered and
invented
varieties of nutraceutical beverages comprising of yellow mustard gum to
provide
adequate amount of B-D-Glucan for enhancing the heath of healthy human as
well. Dry
mixes of the nutraceutical compositions can also be produced by those skilled
in the arts
of food and pharmaceutical manufacturing using standard techniques of mixing
dry solid
fruits and dried juices, sugars, flavors, colors, and other FDA approved food
additives in
conjunction with dry yellow mustard gum (Houghton 1984).
A major problem in processed meat products is sweating or release of juices
from the
processed meat products. The applicant has discovered that by addition of
yellow
mustard gum to meat an excellent emulsion is formed and during the processing
of the
meat products a strong gel is formed that binds the free water providing a
firm strong geI
as well as a solid dry meat product without leakage of meat juice which is
more appealing
to the customers.
Applicant has invented several improved processes and improved products
incorporating ,
yellow mustard gum. Numerous varieties of nutraceutical compositions,
pharmaceuticals
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
compositions, as well as paint and cosmetics products comprising yellow
mustard gum
are invented, described, produced and claimed herein after:
DESCRIPTION OF THE INVENTION
The object of the invention is to provide improved processes for production of
numerous
improved products comprising of yellow mustard gum such as improved
nutraceutical
compositions, improved dairy products, improved meat products, improved bread
and
confectionary products, improved pharmaceutical products, improved cosmetic
products,
improved paint products as described and claimed.
Applicant has invented varieties of improved nutraceutical beverage
compositions,
containing yellow mustard gum to provide the added benefit of B-D- Glucan as
described
and claimed. In a preferred embodiment of the invention, the beverage
comprising of
yellow mustard gum is complemented by the addition of one or more juice
concentrates
from the following juice concentrates: apple juice concentrate, apricot juice
concentrate,
banana juice concentrate, barberry juice concentrates, blueberry juice
concentrate, black
berry juice concentrates, cantaloupe juice concentrate, cherry juice
concentrate, cranberry
juice concentrate, golab sherbet, grape juice concentrate, grapefruit juice
concentrate,
guava juice concentrates, guava puree, kale juice concentrate, kiwi fruit
juice concentrate,
lemon and lime Juice concentrates, lychee juice concentrate, mandarins juice
concentrate,
mango juice concentrate, mango puree, mangosteen juice concentrates, melon
juice
concentrates, nashi juice concentrates, nectarines juice concentrate, orange
juice
concentrate, papaya juice concentrate, passion fruit juice concentrate, peach
juice
concentrates, peach puree, pear juice concentrate, pear puree, parmesan juice
concentrate,
parmesan puree, pineapple juice concentrate, pomegranate juice concentrate,
pomegranate puree, pomelo juice concentrate, prune juice concentrate,
raspberry juice
concentrate, rose water sherbet, strawberry juice concentrate, star fruit
juice concentrate,
tangerine juice concentrate, tamarillo juice concentrate, water melon juice
concentrates,
etc. Vegetable Juice: carrot juice concentrate, celery juice concentrate,
green barley juice
concentrate, green lettuce juice concentrate, parsley juice concentrate,
rhubarb juice
concentrate, spinach juice concentrate, thyme juice concentrates, and tomato
juice
concentrate, etc
For processing of the beverages, in a first step the yellow mustard gum is
treated with
water. The first step may comprise treating yellow mustard gum in water at a
gum
concentration of 1% to 35%. In the second step the viscose material from the
first step is
mixed in a commercial mixer to produce a homogeneous substance. In a third
step other
ingredients such as citrus juices, ascorbic acids, citric acid, food coloring
materials,
flavoring agent, and other commonly used substances in juices are added to the
resulting
viscous material from the second step. In a forth step the resulting viscous
liquid from
third steps are mixed and homogenized. The resulting homogenized liquid
beverage from
the forth step is thermally or electromagnetically processed pasteurized,
sterilized and
packed aseptically.
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
In another alternative process and product development, the dried yellow
mustard gum
was made into ready dry mixes containing sugar, citric acid, ascorbic acid,
vitamins,
minerals, salt, sweeteners, dry fruits, food coloring, additives,
preservatives, etc and
packaged (bottle, jars, cans, pouches, etc) as known to those skilled in the
art.
B. Diabetic beverages: The applicant has invented numerous beverages to
provide the
B-D-Glucan of the yellow mustard gum for the diabetic patients/individuals.
The basic
nutracetical diabetic beverage is a sugar less composition according to
formula 3.2.
In another especially convenient version, concentrated diabetic beverages are
produced
following formula 3.2. In a first step the yellow mustard gum is treated with
water. The
first step may comprise treating yellow mustard gum in water at a gum
concentration of
1% to 35%. In the second step the viscose material from the first step is
mixed in a
commercial mixer to produce a homogeneous substance. In a third step other
ingredients
such as, ascorbic acids, citrus juices, citric acid, tartaric acid, food
coloring materials,
flavoring agent, and other commonly used substances in juices are added to the
resulting
viscous material from the second step. In a forth step the resulting viscous
liquid/paste
from third steps are mixed and homogenized. The resulting homogenized paste
from the
forth step is thermally or electromagnetically processed and packed
aseptically.
The diabetic concentrated beverage containing yellow mustard gum were produced
containing ascorbic acids, citric acid, food coloring materials, flavoring
agent, and other
commonly used substances in juices were added to water, mixed homogenized,
pasteurized/sterilized and packed (bottles, cans pouches). The concentrations
of the
ingredients in the Diabetic concentrated beverage were calculated to provide a
beverage
of formula 3.2 using a supplied standard dispensing spoon and a standard cup
for easy
preparation of the beverage. Alternatively, the concentrated beverage are
packed into a
transparent graduated plastic or glass container showing the exact amount
required for
one serving. Alternatively a small plastic container is packaged which provide
the
required amount for one serving according to formula 3.2.
Alternatively the Diabetic Dry Mix were produced to provide a beverage of
formula 3.2
A standard dispensing spoon and a standard cup for easy preparation of the
beverage are
supplied to easily provide the diabetic beverage. Alternatively a small
plastic or paper
container is packaged to provide the required amount for one serving according
to
formula 3.2.
The nutraceutical beverage compositions of the present invention can be
produced by
small and large-scale food processing. In one embodiment of the invented
process, the
products can be processed through mixing of one or more of the said juice
concentrates
listed above. More preferable embodiments of the beverage form of the
invention
requires preparation of a slurry of yellow mustard gum added in water at 0.1-
2%
concentration followed by the addition of the above said juice concentrates
followed by
mixing in conventional mixers or homogenizers to provide a desired amount of
yellow
mustard gum in fruit juice. In calculation of the concentration of the, acids,
flavor/aroma
and preservatives, care must be taken not exceed the allowable limit since
concentrated
juices contain preservatives as well as acid and sugars. Each concentrated
juice product in
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
the market has different composition, therefore blending of products must be
carefully
done.The manufactured nutraceutical composition should then be pasteurized
before
marketing the products. Varieties of conventional pasteurizing and sterilizing
processes
can be applied to produce a safe product of the liquid nutraceutical
compositions known
to those skilled in the art, such as pasteurization, flash pasteurization,
batch and
continuous sterilization, HTST sterilization, UHT sterilization, pressure
sealing,
microwave sterilization, UV sterilization, electromagnetic sterilization etc.
The liquid
nutraceutical compositions could also be produced and marketed in a frozen
state, and in
a very unconventional method irradiation technique could be applied to
sterilize the
products as well. Dry powder and premix forms of the nutraceutical
compositions can
also be produced by those skilled in the arts of food and pharmaceutical
manufacturing
using standard techniques of mixing dry solid fruits and dried juices, sugars,
flavors,
colors, and other FDA approved food additives in conjunction with dry yellow
mustard
gum.
Alternatively, the invented nutaceutical beverage can be produced in many
forms by
experts in the arts of foods and chemical manufacturing. When the diabetic
beverage
concentrate is complemented with the juice concentrates, then providing a
liquid
beverage, and carbonated liquid beverage containing yellow mustard gum and
juice
concentrates is accomplished by mixing, packing, processing and marketing of
the
nutraceutical composition. However, other forms of products containing equal
amount of
yellow mustard gum could be easily produced such as ready mixes/ powders
containing
equal amount of the juice concentrates listed above. Capsule and tablets
containing
yellow mustard gum as the nutraceutical compositions can be produced and
marketed by
those skilled in the art through conventional coating materials containing
sugars, gelatins,
chocolates as well.
C. Varieties of improved food glazes comprising yellow mustard gum were
produced to
provide improved toppings for confectionary products and other food products.
In
addition to topping and or glazes these nutaceutical glazes provide the extra
benefit of the
nutraceutical B-D Glucan of yellow mustard gum. The improved functional glazes
are
prepared with yellow mustard gum in combination with sugars, sweeteners,
citric acid,
tartaric acid, ascorbic acids, and the salts of said acids, esters, alcohol,
table salt, food
colorant, food flavors, preservatives, and other naturally chemicals found in
fruits, and
vegetables listed in the definitions of this application. Alternatively the
same glazes
without sugar or sweeteners are produced to provide a healthy food for the
diabetic
patient as well.
D. Improved Sauce Pastes: Ordinary soy sauce and Japanese sauces which are in
liquid
state could not be directly applied on hotdogs and sausages as the liquid
sauce slip and
run down the foods. The applicant has invented several thick sauce pastes
incorporating
yellow mustard gum with the liquid commercial sauces available in the market.
The
improved processes were invented for production of thick Japanese sauces
pastes of
Teriyaki, Yakitori, Ponzu, Tsukeyaki Sukiyaki. The invented yellow mustard gum
oriental sauce pastes can be applied as toppings on fast foods and other
similar foods and
snacks, such as hotdogs, sausages, etc. The concentration of the yellow
mustard gum in
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
the sauce paste depends on price and economic factors. The more the yellow
mustard
gum the more is the price of the finished Oriental Sauce Paste products. It is
possible to
the experts in the field of food manufacturing and food imitators to produce
cheap
Oriental Sauce pastes by incorporating yellow mustard gum in combination with
other
gums such as galactomannan,i.e, guar gum, locust bean gum, agar, starch, CMC,
tragacanth , gum Arabic, pectin, fenugreek, gatti, and even xanthan gum.
However, this
results in lowering the amount of B-D-Glucan in the final products, therefore,
the final
cheap products even though is thick and could be used as toppings lack the
nutriceutical
quality of yellow mustard gum's B-D- Glucan. A few examples of thick oriental
sauce
paste for use as toppings incorporating other gums are also presented in this
application at
a gum ratios of (yellow mustard gum: other gums 1:9) and (other gums: yellow
mustard
gum9:1 )
E. In another improved product and process development the nutraceutical
yellow
mustard gums were used in new product development and manufacturing of
nutraceutical
dairy products comprising Beta-D- glucan of yellow mustard gum. The products
included
nutraceutical milk shake, Ice creams, yogurts, sour dairy beverages, sour
milk, sour
creams, cottage cheese In manufacturing of the new nutraceutical ice creams
100%
yellow mustard gum was used as thickening and viscosity builder. Alternatively
a
mixture of yellow mustard gum and galactomanans at ratio of 1:9 to 9:1 was
used in the
formulation of ice cream, and ice cream mixes.
F. In another improved product and process development the nutraceutical
yellow
mustard gums were used in new product development and manufacturing of meat
and
poultry products. Varieties of sausages were produced using poultry (chicken,
turkey),
pork, and beef products by addition of yellow mustard gum alone or in
conjunction with
galactomanans. Due to excellent gelling properties of the yellow mustard gum,
the
process meat products containing yellow mustard gum thus produced showed
excellent
textures and were almost dry with no sign of water or meat juice leakages
which is
desirable quality in processed meat
G. In another improved product and process development the nutraceutical
yellow
mustard gum were used in manufacturing of nutarcutical breads, cakes,
confectioneries.
Bread, cakes and confectionaries were made usingr grains and cereals, nuts,
raisins,
spices, oils, salts, sugars, egg whites, favoring, colorings normally used in
baking. The
products obtained have excellent improved properties due to nutraceutical
properties of
the B-D-Glucan of yellow mustard gum providing extra health benefit to humans.
H. In another improved process and product development, the yellow mustard gum
was
incorporated into pharmaceutical compositions. Diabetic compositions, anti
constipation
compositions, anti biotic creams & gels, antibacterial creams& gels, anti
fungal creams &
gels were produced using yellow mustard gum as emulsifying and gelling agent.
Antibiotic gels will find applications where it is necessary to apply the gel
on the skin
without use of oil to dry the skin.
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
I. In another improved process and product development, the yellow mustard gum
was
incorporated into cosmetics products such as shampoos, hair conditioners,
tooth pastes,
mascara, and lipsticks, etc. Due to the excellent emulsifying, suspending and
rheological
properties of the yellow mustard gum the products obtained were easily
stabilized.
J. In another improved process and product development, the dried yellow
mustard gum
was incorporated into paint products. A few improved basic paints were
produced
providing excellent rolling properties and ease of applications owing to the
excellent
shear thinning properties of yellow mustard gum which makes it easy to be
applied by
rollers or brushes. The high viscosity of the yellow mustard gum at low or
zero shear
rates prevents slipping of the paint and the paint stays on the wall. The low
viscosity of
mustard gum at high shear rates makes it easy to be applied on the wall and
surfaces with
little force. This is very important in paint applications as the workers hand
will not be
tired as less force is needed to apply the improved paint. Due to the
excellent suspending
properties of the yellow mustard gum the new improved paints had excellent
shelf life
and do not settle fast.
Processes and Product development
Example 1
Process for Production of the Thick Oriental Sauce Pastes, and other Sauces
In this method various amount of yellow mustard gum ranging from 0.1 % to 20%
is
added to the natural commercial soy sauce or to the prepared Japanese sauces
such as
Teriyaki, Yakitori, Ponzu, Tsukeyaki Sukiyaki, etc. After a sufficient soaking
time the
thick sauce was homogenized in industrial homogenizer, and the final products
packed.
The following examples were used to produce various nutraceutical sauce
pastes:
1.1: Soy sauce paste: 0.1-20% yellow mustard gum, soy sauce
1. 2: Musteryaki sauce paste: 0.1-20 % yellow mustard gum, Shoyu , Champagne,
rice
vinegar, garlic, cane sugar, olive oil, honey, spices,
1. 3: Musteryaki sauce paste: 1-20% yellow mustard gum, Champagne, teriyaki
sauce.
1.4 Teriyaki sauce paste: 0.1-20 % yellow mustard gum, soy sauce, sake,
garlic, brown
sugar, honey, spices,
1.5 Teriyaki paste sauce: 1-20% yellow mustard gum, commercial teriyaki sauce
1.6 Punzu sauce paste: 0.1-20 % yellow mustard gum, soy sauce, sake, rice
vinegar,
garlic, cane sugar, sesame oil, honey, spices , lime Juice.
1.7 Punzu sauce paste: 0.1-20 % yellow mustard gum, commercial Punzu sauce
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1.8 Yakitori sauce paste: 0.1-20 % yellow mustard gum, soy sauce, sake,
garlic, garlic,
cane sugar, honey, ginger.
1.9 Yakitori sauce paste: 0.1-20 % yellow mustard gum, commercial Yakitori
sauce.
1.10 Tsukeyake sauce paste: 0.1-20 % yellow mustard gum, soy sauce, sake, rice
vinegar, cane sugar, honey, spices, ginger, lemon juice.
1.10 Tsukeyake sauce paste: 0.1-20 % yellow mustard gum, commercial Tsukeyake
sauce
1.11 Szechuan sauce paste: 0.1-20 % yellow mustard gum, Shoyu, sake, rice
vinegar,
garlic, cane sugar, sesame oil, chili, ginger.
1.12 Szechuan sauce paste: 0.1-20 % yellow mustard gum, commercial Szechuan
sauce
paste
1.13 Chili sauce: 0.1-20 % yellow mustard gum, fermented chili, vinegar or
acetic acid,
spices, salts, preservatives.
1.14 Chili sauce: 1-20% yellow mustard gum, commercial chili sauce, vinegar or
acetic
acid, spices, salts, preservatives.
1.15 Mango sauce: 1-20% yellow mustard gum, fermented mango, vinegar or acetic
acid,
spices, salts, preservatives.
1.16 Tomato sauce: 1-20% yellow mustard gum, tomato paste (concentrated tomato
juice, dried tomato), vinegar or acetic acid, spices, salts, preservatives.
1.17 Tomato sauce: 1-20% yellow mustard gum, concentrated tomato juice,
1.18 Tomato sauce: 1-20% yellow mustard gum, tomato juice, vinegar or acetic
acid,
spices, salts, preservatives
1.19: Tomato ketchup: 1-20% yellow mustard gum, sugar or sweetener, tomato
juice,
vinegar or acetic acid, spices, salts, preservatives
1.20 Pizza sauce: 1-20% yellow mustard gum, tomato juice, vinegar or acetic
acid,
spices, salts, preservatives
1.21 Spaghetti sauce: 1-20% yellow mustard gum, tomato juice, vinegar or
acetic acid,
spices, salts, preservatives
Example 2
Process for Production of the Yellow Mustard Gum Beverages, Concentrated
Yellow Mustard Gum Beverages and Yellow Mustard Gum Dry Ready Mixes
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2.1 Yellow Mustard Gum lemon Beverage (no sugar). The following formulation
used
to produces a fruit juice beverage (no sugar) with fresh lemon peals.
Ingredients: Yellow Mustard Gum 0.1-1 %, Fresh lemon peals 0.1-.OS%, Vitamin C
0.2-.OS %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 %, Sodium chloride
0.001-.005 %, potassium sorbate 0.025%, water add up to 100.
2.2 Yellow Mustard Gum Orange beverage
Ingredients: Yellow Mustard Gum 0.1-1 %, Orange juice concentrate 5.0-6.0% ,
sugar 8-
10%, Vitamin C 0.2-.OS %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 %,
Sodium
chloride 0.001-.005 %, total potassium sorbate 0.025%, total sodium benzoate
0.025% ,
orange flavor/aroma 0.05-0.1%, water add up to 100.
2.3 Yellow Mustard Gum Apple beverage
Ingredients: Yellow Mustard Gum 0.1-1 %, Apple juice concentrate 5.0-6.0% ,
Vitamin
C 0.2-.OS %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 %, Sodium
chloride 0.001-
0.005 %, total potassium sorbate 0.025%, total sodium benzoate 0.025% , apple
flavor/
aroma 0.05-O1%, water add up to 100.
2.4 Yellow Mustard Gum Apricot beverage
Ingredients: Yellow Mustard Gum 0.1-1 %, apricot juice concentrate 5.0-6.0% ,
Vitamin
C 0.2-.OS %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 %, Sodium
chloride 0.001-
0.005 %, total potassium sorbate 0.025%, total sodium benzoate 0.025%, apricot
flavorl
aroma 0.05-0.1 %, water add up to 100.
2.5 Yellow Mustard Gum Cherry beverage
Ingredients: Yellow Mustard Gum 0.1-1 %, Cherry juice concentrate 5.0-6.0% ,
Vitamin
C 0.2-.OS %, Citric acid 0:02-.04 %, Sodium citrate 0.02-.04 %, Sodium
chloride 0.001-
0.005 %, total potassium sorbate 0.025%, total sodium benzoate 0.025%, color,
cherry
flavor/ aroma 0.05-0.1 %, water add up to 100.
2.6 Yellow Mustard Gum banana beverage
Ingredients: Yellow Mustard Gum 0.1-1 %, banana juice concentrate 5.0-6.0% ,
Vitamin
C 0.2-.OS %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 %, Sodium
chloride 0.001-
0.005 %, total potassium sorbate 0.025%, total sodium benzoate 0.025%, color,
cherry
flavor/ aroma 0.05-0.1%, water add up to 100
2.7 Yellow Mustard Gum cranberry beverage
Ingredients: Yellow Mustard Gum 0.1-1 %, cranberry juice concentrate 5.0-6.0%
,
Vitamin C 0.2-.OS %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 %, Sodium
chloride 0.001-0.005 %, total potassium sorbate 0.025%, total sodium benzoate
0.025%,
color, cherry flavor/ aroma 0.05-O.I%, water add up to I00
2.8 Yellow Mustard Gum grape beverage
Ingredients: Yellow Mustard Gum 0.1-1 %, grape juice concentrate 5.0-6.0% ,
Vitamin C
0.2-.OS %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 %, Sodium chloride
0.001-
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0.005 %, total potassium sorbate 0.025%, total sodium benzoate 0.025%, color,
cherry
flavor/ aroma 0.05-0.1%, water add up to 100
2.9 Yellow Mustard Gum raspberry beverage
Ingredients: Yellow Mustard Gum 0.1-1 %, raspberry juice concentrate 5.0-6.0%
,
Vitamin C 0.2-.OS %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 %, Sodium
chloride 0.001-0.005 %, total potassium sorbate 0.025%, total sodium benzoate
0.025%,
color, cherry flavor/ aroma 0.05-0.1%, water add up to 100.
All other beverages are produced according to the above procedures.
2.l0Yellow Mustard Gum Dry Ready Mix:
A dry mix comprising of dry yellow mustard gum, ascorbic acids, citric acid,
sodium
citrate, sugars, sweeteners, potassium sorbate, sodium benzoate, sodium
chloride and
preservatives color, aroma flavor are mixed, packaged (bottles, cans, pouches,
tablets).
Example 3
Diabetic beverage
3.1 Diabetic lemon beverage
Yellow Mustard Gum 0.1-1 %, Fresh lemon peals 0.1-.OS %, Vitamin C 0.2-0.5 %,
Citric
acid 0.02-.04 %, Sodium citrate 0.02-.04 % , Sodium chloride 0.001-.005 % ,
potassium
sorbate 0.025 %, total sodium benzoate 0.025%, color, flavor/ aroma 0.05 -0.1%
, water
add up to 100.
3.2 Diabetic lemon beverage
Yellow Mustard Gum 0.1-1 %, lemon juice concentrate 3-5 %, Vitamin C 0.2-0.5
%,
Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 % , Sodium chloride 0.001-.005
% ,
potassium sorbate 0.025 %, total sodium benzoate 0.025%, color, flavor/ aroma
0.05 -
0.1 % , water add up to 100.
3.3 Diabetic Concentrated Beverage:
Yellow Mustard Gum 10 %,Vitamin C 0.2-0.5 %, Citric acid 0.02-.04 %, Sodium
citrate
0.02-.04 % , Sodium chloride 0.001-.005 % , potassium sorbate 0.025 %, sodium
benzoate0.025 %, flavor, color, color, flavor/ aroma 0.05 -0.1% , water add up
to 100.
3.3 Diabetic Dry Mix: The ready mix containing dry yellow mustard gum were
produced
containing ascorbic acids, citric acid, sodium citrate, sodium chloride,
potassium sorbate
food coloring materials, flavoring agent, and other commonly substances found
in juices
were mixed and packed (bottles, cans, pouches, tablets, capsules).
Example 4
Food Glazes:
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The following general formula was used to prepare various food glazes, By
substitution
of different flavors, and colors varieties of glazes could be produced without
departing
from the scope of the invention by incorporation of Yellow Mustard Gum as the
main
source of thickening and jelling agent.
4.l:.Yellow Mustard Gum 0.1-1 %,Vitamin C 0.2-0.5 %, Citric acid 0.02-.04 %,
Sodium
citrate 0.02-.04 % , Sodium chloride 0.001-.005 % , sugars, sweeteners 6-15%,
potassium sorbate 0.025 %, flavour, color, water add up to 100.
4.2: Yellow Mustard Gum galactomanan with ratio of ( 1-9 to 9-1 ) 0.1-1 %,
Vitamin C
0.2-0.5 %, Citric acid 0.02-.04 %, Sodium citrate 0.02-.04 % , Sodium chloride
0.001-
.005 % , sugars, sweeteners 6-15%, potassium sorbate 0.025 %, aroma or flavor,
color,
water add up to 100.
Example 5
Dairy Products
Several diary products containing yellow mustard gum were made. Varieties of
dairy
products were made using yellow mustard gum as the thickener and viscosity
buildup
agent, the following four formulations are provided as reference however, the
formulations and products are not limited to the following as could be
understood by
those skill in the arts several variations within any given formula is
possible using the
yellow mustard gum:
5.1 Milk Shake plain:
Add 0.1-0.5% yellow mustard gum to the milk, homogenize pasteurize and pack.
5.2 Milk Shake coffee
yellow mustard gum 0.1-0.5%, sugar 2-5%, 0.1-0.5% Coffee, add up with milk,
homogenize, pasteurize, and pack.
5.3 Milk Shake chocolate: yellow mustard gum 0.1-0.5%, sugar 2-5%, chocolate
0.1-
1 %, , add up with milk, homogenize, pasteurize, and pack.
5.4 Milk Shake vanilla: yellow mustard gum 0.1-0.5%, sugar 2-5%, vanilla 0.1-
.OS%,
add up with milk, homogenize, pasteurize, and pack.
5.5 Milk Shake Mix
Yellow mustard gum and galactomanan (ratio ranging from 0.1-.04 to 0.4-0.1%),
sugar 2-
S%, Cocoa 0.5-1%, 0.5% Coffee, add up with milk, homogenize, pasteurize, and
pack.
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5.6 Milk Shake chocolate: yellow mustard gum and galactomanan ratio ranging
from
0.1-.04 to 0.4-0.1% , sugar 2-S%, chocolate 0.1-1%, add up with milk,
homogenize,
pasteurize, and pack.
5.8 Milk Shake chocolate: yellow mustard gum and galactomanan ratio ranging
from
0.1-.04 to 0.4-0.1%, chocolate 0.1-1%, add up with milk, homogenize,
pasteurize, and
pack (no sugar).
5.4 Milk Shake vanilla: yellow mustard gum 0.1-0.5%, vanilla 0.1-.OS%, add up
with
milk, homogenize, pasteurize, and pack (no sugar).
5.7 Ice Cream Mix
yellow mustard gum, milk powder, sugar, acids, salts, whey powder,
galactomanan,
vegetable protein, lecithin, food coloring, flavors, dry fruit chunks, nuts,
etc.
5.8 Ice Cream
Milk powder or milk, yellow mustard gum, sugar, acids, salts, whey powder,
vegetable
protein, with or without lecithin, food coloring, dry fruit chunks,
pistachios, nuts, flavors,
water, etc.
5.9 Ice Cream
Milk powder or milk, yellow mustard gum, galactomanan, sugar, acids, salts,
whey
powder, vegetable protein, with or without lecithin, food coloring, dry fruit
chunks,
pistachios, nuts, flavors, water, etc
Example 6
Salad dressing
6.1 A low calorie no fat salad dressing. A composition containing yellow
mustard gum,
vinegar, citric acid or lemon juice, salt, sugar, spices, herbs, garlic,
olive, water to give a
6-14 kilocalories per table spoon.
6.2 A low calorie no fat salad dressing. A composition containing, yellow
mustard gum
galactomanan, vinegar, citric acid or lemon juice, salt, sugar, spices, herbs,
garlic, olive,
water to give a 6-14 kilocalories per table spoon, mustard seed, mustard
bran..
6.3 Dry mix salad dressing. A dry composition containing yellow mustard gum,
citric
acid, salt, sugar, spices, herbs, garlic, onion, mustard seed, mustard bran.
6.4 Dry mix salad dressing. A dry composition containing yellow mustard gum,
galactomanan, citric acid, salt, sugar, spices, herbs, garlic, onion, mustard
seed, mustard
bran..
6.5 Mayonnaise. A composition containing: yellow mustard gutn, vegetable oil,
salt,
sugar, garlic, onion spices, dry vegetable, and mustard protein.
6.6 Mayonnaise with egg yolk
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Composition containing: yellow mustard gum, vegetable oil, salt, sugar,
garlic, vinegar,
spices, mustard protein, and egg yolk
6.7 Mayonnaise with white egg.
Composition containing: yellow mustard gum, vegetable oil, salt, sugar,
vinegar, garlic,
spices, mustard protein, and egg yolk
6.8 Mayonnaise with white whole eggs.
Composition containing: yellow mustard gum, vegetable oil, salt, sugar,
garlic, vinegar,
spices, mustard protein, and whole egg.
Honey Salad Dressing: Yellow mustard gum 1 %, honey 8%, lemon juice 30%,
ground
pepper, 0.5%, garlic 0.5 %, olive oil 60%. Dissolve yellow mustard gum in
lemon juice,
add honey, pepper, garlic and stir, then add olive oil homogenize in blender
Example 7
Processed Meat products:
Several process and product were developed using the nutraceutical yellow
mustard gums
in manufacturing new meat product. Varieties of sausages were produced using
poultry
(chicken, turkey), pork, and beef products by addition of yellow mustard gum
in
conjunction with galactomanans. Due to excellent gelling properties of the
yellow
mustard gum, the yellow mustard gum processed meat products has excellent
textures
and were almost dry with no sign of water or meat juice leakages which is a
desirable
quality in processed meat.
Sufficient amounts of ground meat, fats vegetable protein, spices, yellow
mustard gum,
salts, sugar, preservatives were mixed thoroughly, and made into an emulsion
then
packaged in the natural casing, and then processed.
7.1 Beef Product: yellow mustard gum 0.5-2%, ground or minced beef 10-40%,
vegetable protein or soy protein 2-10 %, pea powder 1-5%, salt HCl 0-5 %,
sodium
nitrite 0.1-1.9 % , phosphate 0-5 %, sodium ascorbate 0.04- 0.07 , glucose
0.03-0.6,
spices, water 20-50%.
7.2 Pork Product: yellow mustard gum 0.5-2%, ground or minced pork 10-40%,
vegetable protein or soy protein 2-10 %, pea powder 1-10 %, 0-5 % salt HCL,
sodium
nitrite 0.1-1.9 % , phosphate 0-5 %, sodium ascorbate 0.04- 0.07 , glucose
0.03-0.6,
spices, water 20-50 %.
7.3 Mixed Pork and Beef Product: yellow mustard gum 0.5-2%, ground or minced
pork meat 10-40 %,ground or minced beef meat S-20, vegetable protein or soy
protein 2-
%, pea powder 1-10%, 0-S % salt HCI, sodium nitrite 0.1-1.9 % , phosphate 0-5
%,
sodium ascorbate 0.04- 0.07 , glucose 0.03-0.6, spices, water 20-50 %.
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7.4 Chicken Product: yellow mustard gum 0.5-2%, %,ground or minced chicken 5-
20,
vegetable protein or soy protein 2-10 %, pea powder 1-10 %, 0-5 % salt HCI,
sodium
nitrite 0.1-1.9 % , phosphate 0-5 %, sodium ascorbate 0.04- 0.07 , glucose
0.03-0.6
spices, water 20-50 %.
7.5 Turkey Product: yellow mustard gum 0.5-2%, %,ground or minced turkey 5-20,
vegetable protein or soy protein 2-10 %, pea powder 1-10 %, 0-5 % salt HCI,
sodium
nitrite 0.1-1.9 % , phosphate 0-5 %, sodium ascorbate 0.04- 0.07 , glucose
0.03-0.6
spices, water 20-50 %.
7.6 Mixed Chicken and Turkey Product: yellow mustard gum 0.5-2%, ground or
minced chicken S-20 %, ground or minced turkey 5-20, vegetable protein or soy
protein
2-10 %, pea powder 1-10 %, 0-5 % salt HCI, sodium nitrite 0.1-1.9 % ,
phosphate 0-5
%, sodium ascorbate 0.04- 0.07 , glucose 0.03-0.6, spices, water 20-50 %.
Example 8
Pharmaceuticals:
Anti constipation
8.1 A composition 0.1-20% yellow mustard gum, water, mixed, homogenized,
packaged
(bottles, cans, pouches) pasteurized/sterilized.
8. 2: A composition containing 0.1-20% yellow mustard gum, citric acid, food
coloring
materials, flavoring agent, etc commonly used in juices was mixed, packaged
(bottles,
cans, pouches) sterilized pasteurized and packed for used as laxatives.
8.3:A composition containing 0.1-20% yellow mustard gum, citric acid, tartaric
acid, acid,
sugars, food coloring materials, flavoring agent, etc commonly used in juices
was mixed,
packaged (bottles, cans, pouches) pasteurized and packed for used as
laxatives.
8.4: A dry mix containing 0.1-20% yellow mustard gum, citric acid, tartaric
acid, acid,
sugars, food coloring materials, flavoring agent, etc commonly used in juices
was mixed,
packaged (bottles, cans, pouches, tablets, capsules) used as laxatives.
8. 5: A dry mix containing 0.1-20% yellow mustard gum, citric acid, food
coloring
materials, flavoring agent, etc commonly used in juices was mixed, packaged
(bottles,
cans, pouches, tablets, capsules) used as laxatives.
8.6. Pharmaceutical antibiotic base cream: Sterilized yellow mustard gum
solutions 1-
S% sterilized lanolinl0-70%, Mix and homogenize the ingredient and package the
base
cream aseptically. This is used as a base for antibiotic creams by addition of
antibiotics,
anti-bacterial agents, and anti-fungal agents.
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8.7. Pharmaceutical antibiotic base cream: Sterilized yellow mustard gum
solutions 1-
5%, sterilized Petrolatum 10-70%, zinc oxide 1-25%. Mix and homogenize the
ingredient
and package the base cream aseptically. Mix the ingredient, sterilize and
package the
base cream. This is used as a base for antibiotic cream by addition of
antibiotics, anti-
bacterial agents, and anti-fungal agents.
8.8 Antibiotic creams: Dry powder antibiotics such as penicillin, amoxicillin,
neomycin ,
sterilized lanolin, zinc oxide, and sterilized yellow mustard gum solution
were mixed,
homogenized aseptically and packaged.
8.9 Antibiotic gels. Dry powder antibiotics such as penicillin, amoxicillin,
neomycin and
zinc oxide are added to the sterilized yellow mustard gum solution mixed, and
homogenized aseptically and packaged.
Example 9
Cosmetics:
Varieties of cosmetic products were produced containing yellow mustard gum for
use and
emulsifying agent to remove the oils and dirt from skin especially facial
cleaner with and
without soaps.
9.1 Hair conditioner.
A composition containing yellow mustard gum 0.1-20%, lactic acid, perfumes,
natural
colors, preservatives, disodium EDTA 0.02-.1% , water to 100.
9.2 Shampoo.
A composition containing: yellow mustard gum 1-2 %, Triethanolamine lauryl
sulphate,
25 %, coconut diethanolamide 10 %, coloring, perfume, preservatives, water to
100 %.
9.3 Toothpaste (gel)
A composition containing: yellow mustard gum 1%, glycerin 10-30%, sodium
lauryl
sulfate 0.1-2%, peppermint oil 0.1-2%, xylitol (sweetener) 0.15-20%, abrasive
silica 10-
50%, coloring agent 0.01-0.5%, Na2FP03 or sodium fluoride 0.02-1%,
9.4Cream Mascara
A composition containing: yellow mustard gum 40 %, sugar syrup 35%, black
ivory (or
umber) 25%.
Example 10
Emulsion Paints
The followings are two basic emulsion paint formulations using yellow mustaxd
gum as
the thickener and rheology modifier. Varieties of paints formulations are
possible using
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yellow mustard gum, in associations with other chemicals used in paints
formulations
known to the expert s in the field. Yellow mustard gum is unique since it has
excellent
shear thinning properties, excellent emulsifier and excellent suspension
ability which are
required in manufacturing of stable paint. The following are three basic
formulations for
white, yellow and red paints. By changing the pigments, varieties of colors
could be
produced.
10.1 Basic white paint (vinyl acetate) latex
titanium dioxide 15%, calcium carbonate 7%, sodium polyphosphate or potassium
polyphosphate 2%, butyl carbitol 2.5 %, biocide 0.5 %, antifoam 0.35, ammonium
hydroxide (28) 0.2%, yellow mustard gum 0.5%, vinyl acetate /vinyl versatate
latex
43%, and the remainder water.
10.2 Basic yellow paint (vinyl acetate) latex
titanium dioxidel0%, 7% yellow iron oxide , calcium carbonate 7%, sodium
polyphosphate or potassium polyphosphate 2%, butyl carbitol 2.5 %, biocide 0.5
%,
antifoam 0.35, ammonium hydroxide (28) 0.2%, yellow mustard gum 0.5%, vinyl
acetate/vinyl versatate latex 43 %, and the remainder water.
10.3 Basic red paint (vinyl acetate) latex
titanium dioxide 10%, 10% red iron oxide , calcium carbonate 7%, sodium
polyphosphate or potassium polyphosphate 2%, butyl carbitol 2.5 %, biocide 0.5
%,
antifoam 0.35, ammonium hydroxide (28) 0.2%, yellow mustard gum 0.5%, vinyl
acetate/vinyl versatate latex 43 %, and the remainder water.
10.4 Basic white paint (vinyl acrylate) latex
titanium dioxidel5%, calcium carbonate 7%, sodium polyphosphate or potassium
polyphosphate 2%, butyl carbitol 2.5 %, biocide 0.5 %, antifoam 0.35, ammonium
hydroxide (28) 0.2%, yellow mustard gum 0.5%, vinyl acrylate /acrylic acid
latex 43 %,
and the remainder water.
10.5 Basic yellow paint (vinyl acrylate) latex
titanium dioxide 10%, 7% yellow iron oxide , calcium carbonate 7%, sodium
polyphosphate or potassium polyphosphate 2%, butyl carbitol 2.5 %, biocide 0.5
%,
antifoam 0.35, ammonium hydroxide (28) 0.2%, yellow mustard gum 0.5%, vinyl
acrylate/acrylic acid latex 43 %, and the remainder water.
10.6 Basic red paint (vinyl acrylate) latex
titanium dioxide 10%, 10% red iron oxide , calcium carbonate 7%, sodium
polyphosphate or potassium polyphosphate 2%, butyl carbitol 2.5 %, biocide 0.5
%,
antifoam 0.35, ammonium hydroxide (28) 0.2%, yellow mustard gum 0.5%, vinyl
acrylate/acrylic acid latex 43 %, and the remainder water
Example 11
Baking products:
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11.1 Wheat Bread with Yellow Mustard Gum: 1-3% yellow mustard gum, wheat
flour,
salt, sugar, yeast, baking soda, water. Mix the ingredients, leaven the dough,
and bake.
11.2 Wheat and Rye Bread with Yellow Mustard Gum: 1-3% yellow mustard gum,
wheat
flour, rye flour, salt, sugar, yeast, baking soda, water. Mix the ingredients,
leaven the
dough and bake.
11.3 Wheat, Rye, and Oat Bread with Yellow Mustard Gum: 1-3% yellow mustard
gum,
wheat flour, rye flour, Oat flour, salt, sugar, yeast, baking soda, water. Mix
the
ingredients, leaven the dough and bake.
11.4 Muffins: Yellow Mustard Gum Muffins: 1-3% yellow mustard gum, wheat
flour,
rye flour, Oat flour, vegetable shortening, salt, sugar, baking soda, milk,
raisin, nuts,
flavoring, colors Mix the ingredients, leaven the batter and bake.
11.5 Biscuits: Yellow Mustard Gum Biscuits: 1-3% yellow mustard gum, wheat
flour,
rye flour, Oat flour, vegetable shortening, salt, sugar, baking soda, milk,
nuts, flavoring,
colors. Mix the ingredients, leaven the dough, roll and flatten the dough, cut
to pieces and
bake.
Ezample 12
Solutions of yellow mustard gums:
12.1 Yellow mustard gum solutions 0.1-1 % were prepared by adding 0.1
,0.2,0.3,0.4,0.5,
0.6, 0.7,0.8,0.9, and 1 g of mustard gum to water, then mixed and homogenized,
packed
and pasteurized/sterilized.
12.2 Yellow mustard gum solutions 1- 35 % were prepared by adding 1 , 2, 3, 4,
5, 6, 7,
8, 9, 10,....... 31, 32, 33, 34, 35 g of mustard gum to water, then mixed and
homogenized,
packed and pasteurized/sterilized.
12.3 The mixtures of yellow mustard gum with galactomanan solutions at 0.1-1%
were
prepared. Solutions of yellow mustard gum and galactomanan were prepared
individually
and then mixed to provide a ratio of yellow mustard gum to galactomanan
ranging from
1:9 to 9:1.
Example 13
Dry mix of yellow mustard gum and galactomanan were prepared by mixing the dry
gums to provide a mixture comprising of yellow mustard gum and galactomanan
with
ratios ranging from 1:9 to 9:1.
13.1 1 part yellow mustard gum 9 part galactomanan
13.2 2 part yellow mustard gum 8 part galactomanan
13.3 3 part yellow mustard gum 7 part galactomanan
13.4 4 part yellow mustard gum 6 part galactomanan
13.9 5 part yellow mustard gum 5 part galactomanan
13.9 6 part yellow mustard gum 4 part galactomanan
13.9 7 part yellow mustard gum 3 part galactomanan
13.9 8 part yellow mustard gum 2 part galactomanan
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13.9 9 part yellow mustard gum 1 part galactomanan
Example 14
Dry mix of yellow mustard gum and Arabic gum were prepared by mixing the dry
gums
to provide a mixture comprising of yellow mustaxd gum and Arabic gum with
ratios
ranging from 1:9 to 9:1.
14.1 1 part yellow mustard gum 9 part Arabic gum
13.2 2 part yellow mustard gum 8 part Arabic gum
14.3 3 part yellow mustard gum 7 part Arabic gum
14.4 4 part yellow mustard gum 6 part Arabic gum
14.5 5 part yellow mustard gum 5 part Arabic gum
14.6 6 part yellow mustard gum 4 part Arabic gum
14.7 7 part yellow mustard gum 3 part Arabic gum
14.8 8 part yellow mustard gum 2 part Arabic gum
14.9 9 part yellow mustard gum 1 part Arabic gum
Example 15
Dry mix of yellow mustard gum and guar gum were prepared by mixing the dry
gums to
provide a mixture comprising of yellow mustard gum and guar gum with ratios
ranging
from 1:9 to 9:1
15.1 1 part yellow mustard gum 9 part guar gum
15.2 2 part yellow mustard gum 8 part guar gum
15.3 3 part yellow mustard gum 7 part guar gum
15.4 4 part yellow mustard gum 6 part guar gum
15.5 5 part yellow mustard gum 5 part guar gum
15.6 6 part yellow mustard gum 4 part guar gum
15.7 7 part yellow mustard gum 3 part guar gum
15.8 8 part yellow mustard gum 2 part guar gum
15.9 9 part yellow mustard gum 1 part guar gum
Example 16
Dry mix of yellow mustard gum and locust bean gum were prepared by mixing the
dry
gums to provide a mixture comprising of yellow mustard gum and locust bean gum
with
ratios ranging from 1:9 to 9:1
16.1 1 part yellow mustard gum 9 part locust bean gum
16.2 2 part yellow mustard gum 8 part locust bean gum
16.3 3 part yellow mustard gum 7 part locust bean gum
16.4 4 part yellow mustard gum 6 part locust bean gum
16.5 5 part yellow mustard gum 5 part locust bean gum
16.6 6 part yellow mustard gum 4 part locust bean gum
16.7 7 part yellow mustard gum 3 part locust bean gum
16.8 8 part yellow mustard gum 2 part locust bean gum
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16.9 9 part yellow mustard gum 1 part locust bean gum
Ezample 17
Dry mix of yellow mustard gum and tragacanth gum were prepared by mixing the
dry
gums to provide a mixture comprising of yellow mustard gum and tragacanth gum
with
ratios ranging from 1:9 to 9:1
17.1 1 part yellow mustard gum 9 part tragacanth gum
17.2 2 part yellow mustard gum 8 part tragacanth gum
17.3 3 part yellow mustard gum 7 part tragacanth gum
17.4 4 part yellow mustard gum 6 part tragacanth gum
17.5 5 part yellow mustard gum 5 part tragacanth gum
17.6 6 part yellow mustard gum 4 part tragacanth gum
17.7 7 part yellow mustard gum 3 part tragacanth gum
17.8 8 part yellow mustard gum 2 part tragacanth gum
17.9 9 part yellow mustard gum 1 part tragacanth gum
Example 18
Dry mix of yellow mustard gum and CMC gum were prepared by mixing the dry gums
to
provide a mixture comprising of yellow mustard gum and CMC gum with ratios
ranging
from 1:9 to 9:1
18.1 1 part yellow mustard gum 9 part CMC gum
18.2 2 part yellow mustard gum 8 part CMC gum
18.3 3 part yellow mustard gum 7 part CMC gum
18.4 4 part yellow mustard gum 6 part CMC gum
18.5 5 part yellow mustard gum 5 part CMC gum
18.6 6 part yellow mustard gum 4 part CMC gum
18.7 7 part yellow mustard gum 3 part CMC gum
18.8 8 part yellow mustard gum 2 part CMC gum
18.9 9 part yellow mustard gum 1 part CMC gum
Example 19
Dry mix of yellow mustard gum and cellulose derived gum were prepared by
mixing the
dry gums to provide a mixture comprising of yellow mustard gum and cellulose
derived
gum with ratios ranging from 1:9 to 9:1
19.1 1 part yellow mustard gum 9 part cellulose derived gum
19.2 2 part yellow mustard gum 8 part cellulose derived gum
19.3 3 part yellow mustard gum 7 part cellulose derived gum
19.4 4 part yellow mustard gum 6 part cellulose derived gum
19.5 5 part yellow mustard gum 5 part cellulose derived gum
19.6 6 part yellow mustard gum 4 part cellulose derived gum
19.7 7 part yellow mustard gum 3 part cellulose derived gum
19.8 8 part yellow mustard gum 2 part cellulose derived gum
19.9 9 part yellow mustard gum 1 part cellulose derived gum
CA 02508513 2005-06-07
March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
Example 20
Dry mix of yellow mustard gum and starch were prepared by mixing the dry gums
to
provide a mixture comprising of yellow mustard gum and starch with ratios
ranging from
1:9 to 9:1
20.1 1 part yellow mustard gum 9 part starch
20.2 2 part yellow mustard gum 8 part starch
20.3 3 part yellow mustard gum 7 part starch
20.4 4 part yellow mustard gum 6 part starch
20.5 5 part yellow mustard gum 5 part starch
20.6 6 part yellow mustard gum 4 part starch
20.7 7 part yellow mustard gum 3 part starch
20.8 8 part yellow mustard gum 2 part starch
20.9 9 part yellow mustard gum 1 part starch
Example 21
Dry mix of yellow mustard gum and dextrin were prepared by mixing the dry gums
to
provide a mixture comprising of yellow mustard gum and dextrin with ratios
ranging
from 1:9 to 9:1
21.1 1 part yellow mustard gum 9 part dextrin
21.2 2 part yellow mustard gum 8 part dextrin
21.3 3 part yellow mustard gum 7 part dextrin
21.4 4 part yellow mustard gum 6 part dextrin
21.5 S part yellow mustard gum 5 part dextrin
21.6 6 part yellow mustard gum 4 part dextrin
21.7 7 part yellow mustard gum 3 part dextrin
21.8 8 part yellow mustard gum 2 part dextrin
21.9 9 part yellow mustard gum 1 part dextrin
Example 22
Dry mix of yellow mustard gum and alginates were prepared by mixing the dry
gums to
provide a mixture comprising of yellow mustard gum and alginates, with ratios
ranging
from 1:9 to 9:1
22.1 1 part yellow mustard gum 9 part alginates
22.2 2 part yellow mustard gum 8 part alginates
22.3 3 part yellow mustard gum 7 part alginates
22.4 4 part yellow mustard gum 6 part alginates
22.5 5 part yellow mustard gum 5 part alginates
22.6 6 part yellow mustard gum 4 part alginates
22.7 7 part yellow mustard gum 3 part alginates
22.8 8 part yellow mustard gum 2 part alginates
22.9 9 part yellow mustard gum 1 part alginates
Example 23
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
Dry mix of yellow mustard gum and agar were prepared by mixing the dry gums to
provide a mixture comprising of yellow mustard gum and agar with ratios
ranging from
1:9 to 9:1
23.1 1 part yellow mustard gum 9 part agar
23.2 2 part yellow mustard gum 8 part agar
23.3 3 part yellow mustard gum 7 part agar
23.4 4 part yellow mustard gum 6 part agar
23.5 5 part yellow mustard gum 5 part agar
23.6 6 part yellow mustard gum 4 part agar
23.7 7 part yellow mustard gum 3 part agar
23.8 8 part yellow mustard gum 2 part agar
23.9 9 part yellow mustard gum 1 part agar.
Example 24
Emulsion systems:
Emulsions were made by adding solutions of yellow mustard gums in water at 0.5-
2%
concentrations to edible and inedible oils 10-90% followed by mixing in a
blender. These
emulsion system are used in foods as well as a base for pharmaceutical creams.
24.1 Canola oil at concentration of 10-90% was added to solutions of yellow
mustard
gums in water at 0.5-2% concentrations followed by mixing in a blender,
sterilization and
packaging.
10% canola oil, 90% the above yellow mustard gum solutions
20% canola oil, 80% the above yellow mustard gum solutions
30% canola oil, 70% the above yellow mustard gum solutions
40% canola oil, 60% the above yellow mustard gum solutions
50% canola oil, 50% the above yellow mustard gum solutions
60% canola oil, 40% the above yellow mustard gum solutions
70% canola oil, 30% the above yellow mustard gum solutions
80% canola oil, 20% the above yellow mustard gum solutions
90% canola oil, 10% the above yellow mustard gum solutions
24.2 Olive oil at concentration of 10-90% was added to solutions of yellow
mustard gums
in water at 0.5-2% concentrations followed by mixing in a blender,
sterilization and
packaging
10% olive oil, 90% the above yellow mustard gum solutions
20% olive80% the above yellow mustard
oil, gum solutions
30% olive70% the above yellow mustard
oil, gum solutions
40% olive60% the above yellow mustard
oil, gum solutions
50% olive50% the above yellow mustard
oil, gum solutions
60% olive oil, 40% the above yellow mustard gum solutions
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March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products
70% olive oil, 30% the above yellow mustard gum solutions
80% olive oil, 20% the above yellow mustard gum solutions
90% olive oil, 10% the above yellow mustard gum solutions
24.3 Cooking oil at concentration of 10-90% was added to solutions of yellow
mustard
gums in water at 0.5-2% concentrations followed by mixing in a blender,
sterilization and
packaging
10% cooking oil, 90% the above yellow mustard gum solutions
20% cooking oil, 80% the above yellow mustard gum solutions
30% cooking oil, 70% the above yellow mustard gum solutions
40% cooking oil, 60% the above yellow mustard gum solutions
50% cooking oil, 50% the above yellow mustard gum solutions
60% cooking oil, 40% the above yellow mustard gum solutions
70% cooking oil, 30% the above yellow mustard gum solutions
80% cooking oil, 20% the above yellow mustard gum solutions
90% cooking oil,10% the above yellow mustard gum solutions
24.4 Mineral oil at concentration of 10-90% was added to solutions of yellow
mustard
gums in water at 0.5-2% concentrations followed by mixing in a blender,
sterilization and
packaging
10% mineral oil, 90% the above yellow mustard gum solutions
20% mineral oil, 80% the above yellow mustard gum solutions
30% mineral oil, 70% the above yellow mustard gum solutions
40% mineral oil, 60% the above yellow mustard gum solutions
50% mineral oil, 50% the above yellow mustard gum solutions
60% mineral oil, 40% the above yellow mustard gum solutions
70% mineral oil, 30% the above yellow mustard gum solutions
80% mineral oil, 20% the above yellow mustard gum solutions
90% mineral oil, 10% the above yellow mustard gum solutions
24.5 Petrolatum at concentration of 10-90% was added to solutions of yellow
mustard
gums in water at 0.5-2% concentrations followed by mixing in a blender,
sterilization and
packaging
10% Petrolatum, 90% the above yellow mustard gum solutions
20% Petrolatum, 80% the above yellow mustard gum solutions
30% Petrolatum, 70% the above yellow mustard gum solutions
40% Petrolatum, 60% the above yellow mustard gum solutions
50% Petrolatum, 50% the above yellow mustard gum solutions
60% Petrolatum, 40% the above yellow mustard gum solutions
70% Petrolatum, 30% the above yellow mustard gum solutions
80% Petrolatum, 20% the above yellow mustard gum solutions
90% Petrolatum, 10% the above yellow mustard gum solutions
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24.6 Cotton seed oil at concentration of 10-90% was added to solutions of
yellow
mustard gums in water at 0.5-2% concentrations followed by mixing in a
blender,
sterilization and packaging
10% cotton seed oil, 90% the above yellow mustard gum solutions
20% cotton seed oil, 80% the above yellow mustard gum solutions
30% cotton seed oil, 70% the above yellow mustard gum solutions
40% cotton seed oil, 60% the above yellow mustard gum solutions
50% cotton seed oil, 50% the above yellow mustard gum solutions
60% cotton seed oil, 40% the above yellow mustard gum solutions
70% cotton seed oil, 30% the above yellow mustard gum solutions
80% cotton seed oil, 20% the above yellow mustard gum solutions
90% cotton seed oil,10% the above yellow mustard gum solutions
24.7 Motor oil at concentration of 10-90% was added to solutions of yellow
mustard
gums in water at 0.5-2% concentrations followed by mixing in a blender.
10% motor oil, 90% the above yellow mustard gum solutions
20% motor oil, 80% the above yellow mustard gum solutions
30% motor oil, 70% the above yellow mustard gum solutions
40% motor oil, 60% the above yellow mustard gum solutions
50% motor oil, 50% the above yellow mustard gum solutions
60% motor oil, 40% the above yellow mustard gum solutions
70% motor oil, 30% the above yellow mustard gum solutions
80% motor oil, 20% the above yellow mustard gum solutions
90% motor oil, 10% the above yellow mustard gum solutions
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Improved processes for productions of improved foods, nutraceutical
compositions,
pharmaceutical compositions, cosmetic compositions and industrial products
comprising
Yellow Mustard Gum are described and claimed herein after:
