What You Need to Know
The mucilage polysaccharides, proteins, and trace lecithin in mustard act as natural emulsifiers, creating a protein‑mucilage scaffold that immobilizes oil droplets. This network reduces interfacial tension and raises the overall viscosity of the dressing, thereby preventing phase separation at room temperature. Isothiocyanates from mustard also provide mild antimicrobial activity, extending shelf life.
The Science
Primary Reaction
Formation of a protein‑mucilage network that traps oil droplets and reduces interfacial tension