Yellow or oriental mustard seed can be fractionated to produce allyl
isothiocyanate and p-hydroxybenzyl isothiocyanate, along with prepared
mustard products, mustard protein and dietary fiber. Processes for the
production of these various fractions from mustard seed stock are
disclosed. The seed stock is comminuted with water to yield an activated
slurry in which the enzyme myrosinase hydrolyses and deteriorates
glycosinolates in the seed stock to isothiocyanates. Remaining slurry can
then be sterilized and further conventionally processed to yield improved
finished mustard products.
