| abstract |
A flavorless mustard paste without a noticeable flavor and a method of manufacturing the same, including a mustard seed and acidic liquid solvent, where the resultant paste has less than 100 mg/dl glucose and a substantially stabie pH value of less than 5.5. The flavorless mustard paste according to this invention may retain the functional benefits of viscosity-building, texture-aiding, and emulsion-strengthening. |