Mustardseed Oil Property

FEMA 

2760 | MUSTARD, BROWN (BRASSICA SPP.)

Odor

at 0.01 % in propylene glycol. mustard

Odor Type

spicy

EPA Substance Registry System

Oils, mustard (8007-40-7)

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H226Flammable liquid and vapour

H301Toxic if swalloed

H302Harmful if swallowed

H310Fatal in contact with skin

H311Toxic in contact with skin

H315Causes skin irritation

H319Causes serious eye irritation

H330Fatal if inhaled

H335May cause respiratory irritation

H410Very toxic to aquatic life with long lasting effects

H411Toxic to aquatic life with long lasting effects

Precautionary statements

P260Do not breathe dust/fume/gas/mist/vapours/spray.

P262Do not get in eyes, on skin, or on clothing.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P270Do not eat, drink or smoke when using this product.

P271Use only outdoors or in a well-ventilated area.

P273Avoid release to the environment.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P284Wear respiratory protection.

P301+P310IF SWALLOWED: Immediately call a POISON CENTER or doctor/physician.

P301+P312IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.

P302+P350IF ON SKIN: Gently wash with plenty of soap and water.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P304+P340IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P310Immediately call a POISON CENTER or doctor/physician.

P312Call a POISON CENTER or doctor/physician if you feel unwell.

P320Specific treatment is urgent (see … on this label).

P321Specific treatment (see … on this label).

P322Specific measures (see …on this label).

P330Rinse mouth.

P332+P313IF SKIN irritation occurs: Get medical advice/attention.

P361Remove/Take off immediately all contaminated clothing.

P362Take off contaminated clothing and wash before reuse.

P363Wash contaminated clothing before reuse.

P391Collect spillage. Hazardous to the aquatic environment

P403+P233Store in a well-ventilated place. Keep container tightly closed.

P405Store locked up.

P501Dispose of contents/container to..…

Mustardseed Oil Chemical Properties,Usage,Production

Description

Refer to MUSTARD, BROWN.

Chemical Properties

The mustard used in food is derived primarily from the seed of certain plants of the family Cruciferae. B. alba (L.) Boiss or Sinalis alba (L.) is the principal source of white mustard seed from which the product called yellow mustard is prepared. Yellow (or white) mustard is an herbaceous, native annual of southern Europe, but is now widely cultivated in many temperate regions, including North and South America, New Zealand, and Japan. The English variety is highly esteemed. The plant is less than 1 m (39 in.) in height; it has a short root, erect branched stalk, alternate leaves, pale-yellow flowers (June to August), and round, reddish-yellow seeds. The seeds are the part used. While black (brown) mustard has a lachrymatory, irritating, sharp odor, white mustard has more of a pungent, warm taste.
Mustard is used by the food industry in several forms: whole seed; ground seed meal; mustard cake (ground mustard seed from which a portion of the fixed oil has been expressed); mustard flour (ground mustard cake with hulls removed); and prepared mustard. Mustard flour and prepared mustard appear to be the forms most frequently used. Both may contain mustard from more than one source and, particularly in prepared mustard, may also contain a number of additional materials. In mustard flour, for example, blends of two or more mustard flours from different sources, together with mill fractions which the mustard miller has available, are often used to impart subtle flavors. In prepared mustards, as another example, food specifications permit their preparation from ground seed of white and/or black mustard, with or without mustard flour or mustard cake, together with vinegar and with or.
The principal constituent of yellow mustard is p-hydroxybenzyl isothiocyanate. It is present in the seed as part of the glucoside sinalbin from which it is released, together with glucose and sinap- ine bisulfate, by the action of myrosinase. Sinalbin mustard oil is only sparingly volatile with steam but can be separated by solvent extraction. About 3 or 4 percent of p-hydroxybenzyl isothiocyanate is present in the defatted flour of white mustard seed. When freshly prepared, sinalbin mustard oil is strongly pungent with a mildly burning taste, described as “mouth heat.” However, its principal constituent, p-hydroxybenzyl isothiocyanate, is highly unstable, and hydrolyzes in a matter of hours, at room temperature, to p-hydroxybenzyl alcohol, di(p-hydroxybenzyl)disulfide, p- hydroxybenzyl cyanide. These hydrolytic products do not contribute significantly to the flavor of prepared yellow mustard; added spices and other constituents of the seed such as sinapine (the choline ester of sinapic acid) are the chief sources of its flavor.
White Mustard Essential Oil: The essential oil of white mustard exhibits characteristics quite opposite to those of black mustard, i.e., little odor and a very sharp, pungent taste.

Chemical Properties

Herbaceous plant widespread in Europe, North and South America, New Zealand and Japan. The English variety is highly esteemed. The plant is less than 1 m (39 in.) in height. It has a short root, erect branched stalk, alternate leaves, pale-yellow flowers (June to August) and round, reddish-yellow seeds. The seeds are the parts used and the taste is more warm and pungent than brown or black mustard. The mustard used in food is derived from B. alba L. Also see Mustard (Brown)

Chemical Properties

Produced by steam distillation of the residue (press-cakes) obtained after expressing the seeds of the oil. The essential oil forms upon maceration of the comminuted seeds in warm water that releases sinigrin, a β-glucopyranoside, which is subsequently enzymatically hydrolyzed to allyl isothiocyanate. It has a very intense odor having lacrimatory effects. The oil has a relatively poor flavor

Chemical Properties

The mustards are herbaceous, annual or bienniel herbs widespread throughout Europe, North Africa and northern Asia. B. nigra is cultivated chiefly in Italy and Holland, while B. juncea is cultivated in northern India and southern Russia. It grows more than 1 m (39 in.) high with high primary roots and many secondary ones. It has an erect, branched stalk, alternate leaves, yellow flowers arranged in terminal clusters (June to August) and tiny, reddish-brown seeds. The seeds are the part used and it has a lacrimatory, irritating, sharp odor (described as “nose-heat” or “horseradish-like bite”) due to isothiocyanate (Burdock, 1997). Mustard is used by the food industry in several forms: whole seed, ground seed meal; mustard cake or press cake (ground mustard seed from which a portion of the fixed oil has been expressed); mustard flour (ground mustard cake with hulls removed); and prepared mustard. Mustard flour and prepared mustard appear to be the forms most frequently used

Physical properties

The oil is a clear, pale-yellow liquid. Allyl isothiocyanate content of oil is generally 90%. Allyl isothiocyanate volatilizes easily, is lost from an open container within 4 to 6 months. It is also susceptible to decomposition in air and ligh

Definition

Extractives and their physically modified derivatives. Brassica nigra, Cruciferae.

Essential oil composition

As prepared, the oil consists of more than 90% allyl isothiocyanate; the remainder is chiefly allyl cyanate and carbon disulfide.

Essential oil composition

The pungency of mustard is the result of the presence of allyl isothiocynate. Allyl isothocyanate is produced when the mustard is mixed with water and the enzyme myrosin hydrolyzes sinigrin, also present in seed (black and brown mustard). Depending on the variety, the yield of allyl isothiocyanate is approximately 1%. Other components include sinapic acid, sinapine, fixed oil, proteins and a mucilage.

Essential oil composition

The seeds do not produce any volatile substances when treated enzymatically. However, an enzymatic hydrolysis produces a very pungent material: acrinyl isothiocyanate (p-hydroxybenzyl isothiocyanate). p-Hydroxybenzyl isothiocyanate is highly unstable and hydrozyes rapidly at room temperature to p-hydroxybenzyl alcohol, di(p-hydroxybenzyl) disulfide, p-hydroxybenzyl cyanide. These hydrolytic products do not contribute significantly to flavor of prepared yellow mustard. Added spices and other constituents of the seed, such as sinapine (the choline ester of sinapic acid), are the chief sources of the flavor.