CA2508513A1

CA2508513A1 - Yellow mustard gum products

Info

Publication number: CA2508513A1
Application number: CA002508513A
Authority: CA
Inventors: Soheil Sks Sharafabadi
Original assignee: Individual
Current assignee: Individual
Priority date: 2005-06-07
Filing date: 2005-06-07
Publication date: 2006-12-07

Abstract

The 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 are described and claimed.

Description

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.

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.

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.

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 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.

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 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 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.

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 March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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 March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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-March/28/2005 Soheil K. SharaTabadi Yellow Mustard Gum Products 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:

March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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.

March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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 March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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 %.

March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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.

March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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 March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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:

March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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 hlarch/28/2005 Soheil K. Sharafabadi Yellow btustard Gum Products 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 March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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 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 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 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 March/28/2005 Soheil K. Sharafabadi Yellow Mustard Gum Products 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 Narch/28/2005 Soheil K. Sharafabadi Yellow )custard Gum Products 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:

Claims

1. A process for producing and providing yellow mustard gum products in liquid, paste, gel and dry mix compositions, wherein, a) the said liquid is water.
b) the said liquid is oil in water emulsion or water in oil emulsion.
c) the said liquid is beverage and sauce.
d) the said liquid is wine, liquors, alcohol or spirits.
e) the said liquid comprises of soluble and insoluble compounds.
f) the said paste comprises water, oil, and solids g) the said dry mix comprising of yellow mustard gum in combinations with other solid compounds

2. process of claim 1 wherein a) comprising of soaking or dissolving yellow mustard gum in liquid for a period of time followed by mixing and homogenization, pH
adjustments packing of the said liquid yellow mustard gum and pasteurization/sterilization of the said packaged liquid yellow mustard gum product.

3. process of claim 2 wherein said liquid is water.

4. process of claim 2 wherein said liquid is sauce

5. process of claim 2 wherein said liquid is a juice

6. process of claim 2 wherein said liquid is a vegetable juice

7. process of claim 2 wherein said liquid is milk

8. process of claim 2 wherein said liquid is whey

9. process of claim 2 wherein said liquid is sour milk

10. process of claim 2 wherein said liquid is milk containing soluble and solids

11. process of claim 4 wherein said liquid sauce is soy sauce

12. process of claim 4 wherein said liquid sauce is Teriyaki sauce.

13. process of claim 4 wherein said liquid sauce is Yakitori sauce

14. process of claim 4 wherein said liquid sauce is Ponzu sauce

15. process of claim 4 wherein said liquid sauce is Tsukeyaki sauce

16. process of claim 4 wherein said liquid sauce is Sukiyaki sauce

17. process of claim 4 wherein said liquid sauce is Szechuan sauce

18. process of claim 4 wherein said liquid sauce is mango sauce

19. process of claim 4 wherein said liquid sauce is tomato sauce

20. process of claim 4 wherein said liquid sauce is pizza sauce

21. process of claim 4 wherein said liquid sauce is barbeque sauce

22 process of claim 4 wherein said liquid sauce is chili sauce.

23. process of claim 5 wherein said juice comprising of at least one juice from the following fruit 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, rose 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.

24. process of claim 6 wherein said vegetable juice is at least one juice from the following vegetable juice concentrates: 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.

25. process of claim 1 wherein b) comprising of soaking or dissolving yellow mustard gum in water for a period of time followed by addition of solids, soluble materials, oil, followed by mixing or homogenization, pH adjustment, and processing whereby the said emulsion is formed, stabilized and finished products are packaged.

26. process of claim 25 wherein said solids, soluble materials and oil comprising edible products.

27. process of claim 25 wherein said solids, soluble materials and oil comprising edible and none-edible products.

28. process of claim 26 wherein said solids comprising of fruits, vegetables, vegetable protein, lecithin, fresh or processed meats, seeds, spices, milk powder, whey powder, and dried/dry dairy products, etc.

29. process of claim 26 wherein said oils comprising vegetable or animal fats such as canola oil, sunflower oil, corn oil, peanut oil, sesame oil, flask oil, rapeseed oil, mustard oil, almond oil, walnut oil, phospholipids, milk butter, milk cream, fish oils, lard, etc.

30. process of claim 27 wherein said inedible oils comprising Custer oil, mineral oil, petrochemical derived oils, etc.

31. process of claim 26 wherein said soluble materials comprising sugars, sweeteners, salts, acids (citric acids, ascorbic acid, tartaric acid, acetic acid, etc), phenolics, esters, food additives, food coloring, food flavorings, etc commonly used in food and pharmaceuticals.

32. process of claim 27 wherein said edible and none-edible soluble materials comprising ionic surfactant, cationic surfactant, nonionic surfactant, pigments, extenders, dispersant, biocide, coalescing agent, film formers, and pH controller, foam boosters, conditioning agent, special additives and preservatives, sequestering agent, viscosity modifiers, clarifying agent, fragrances, colors.

33. process of claim 1 wherein g) comprising of mixing dried yellow mustard gum with dry solids, followed by packaging the said dry mix in bottles, jars, cans, bags, capsules, tablets etc.

34. process of claim 33 wherein the said dry solids comprising of edible materials.

35. process of claim 33 wherein the said dry solids comprising of edible and inedible materials.

36. process of claim 34 wherein the said dry edible solids comprising of sugar, sweeteners, salts, acids, citric acid, acetic acids (citric acids, ascorbic acid, tartaric acid, acetic acid, etc), phenolics, esters, food additives, food coloring, food flavorings, dried fruits , dried vegetables, vegetable protein, lecithin, dry processed meats, seeds, spices, milk powder, whey powder, and dried/dry dairy products, ,etc commonly found in fruits and vegetables, foods, and pharmaceuticals.

37. process of claim 34 wherein the said dry edible solids comprising of sugar, sweeteners, salts, acids, citric acid, acetic acids (citric acids, ascorbic acid, tartaric acid, acetic acid, etc), phenolics, esters, food additives, food coloring, food flavorings commonly found in fruit juices.

38. process of claim 34 wherein the said dry edible solids comprising of sugar, sweeteners, salts, acids, citric acid, acetic acids (citric acids, ascorbic acid, tartaric acid, acetic acid, etc), milk powder, whey powder, and dried/dry dairy products dried fruits , dried vegetables, vegetable protein, lecithin, galactomanans, phenolics, esters, food additives, food coloring, food flavorings food preservatives.

39. process of claim 34 wherein the said dry edible and inedible solids comprising of organic inorganic salts, organic inorganic acids, citric acids, ascorbic acid, tartaric acid, acetic acid, etc, milk powder, whey powder, dried/dry dairy products, vegetable protein, lecithin, galactomanans, phenolics, esters, additives, pigments, coloring, perfumes, preservatives.

40. process of claim 1 wherein, (f) comprising of the soaking or dissolving yellow mustard gum in water for a period of time followed by addition of solids, soluble materials, oil, followed by mixing whereby the said paste is formed, stabilized and finished products packaged and processed.

41. process of claim 40 wherein, said paste comprising of sugar, sweeteners, salts, acids, citric acid, acetic acids (citric acids, ascorbic acid, tartaric acid, acetic acid, etc), milk powder, whey powder, and dried/dry dairy products dried fruits , dried vegetables, fats, oil, meats , spices, vegetable protein, lecithin, galactomanans, phenolics, esters, food additives, food coloring, food flavorings food preservatives.

41. process of claim 40 wherein, said paste comprising of meat products.

42. process of claim 40 wherein, said meat comprising of beef, mutton, pork, lamb, goat, camel, horse, donkey, dear, turkey, chicken, pheasant, fish, and other meats of wild animals.

43. process of claim 40, wherein the said paste is processed at elevated temperatures greater than room temperature up to 250 F.

44. process of claim 40, wherein said paste is processed by smoke in smoke house.

45 process of claim 44, wherein the smoke house is operated preferably up to about 180 F.

46. products of claim 1 (f) wherein said paste is meat emulsion.

47. products of claim 46 wherein the said products are sausages and canned meat products.

48.products of claim 47 wherein said sausages are, salami, pepperoni, hotdog, vegetable sausages, etc.

products of the claim 38, wherein said products are ice cream mix, low fat and nonfat salad dressing mix, dry mix beverage.

49. Products of claim 39, wherein, said products are cosmetic products.

50.products of claim 49 wherein the said cosmetic products are shampoo, hair conditioners, mascara, toothpaste, skin oil remover and skin cleaners, liquid soaps, lipsticks, etc.

51. a product of claim 1 comprising yellow mustard gum.

52. a product of claim 51, wherein the said product is in a liquid, paste and dry mix.

53, a product of claim 51, wherein the said product is packaged in glass, can, jar, pouch, capsule, tablet (coated, none coated).

54. a product of claim 51 wherein, the said product is stabilized, pasteurized or sterilized.

55. a product of claim 51, wherein the said product is edible product.

56. a product of claim 51, wherein the said product is inedible product.

57. a product of claim 55, wherein the said edible product is a beverage.

58. a product of claim 55, wherein the said edible product is a salad dressing.

59. a product of claim 55, wherein the said edible product is sauce

60. a product of claim 55, wherein the said edible product is sauce paste

61. a product of claim 55, wherein the said edible product is dairy product.

62. a product of claim 55, wherein the said edible product is baking product.

62. a product of claim 55, wherein the said edible product is confectionery product.

63. a product of claim 55, wherein the said edible product is meat product.

64. a product of claim 55, wherein the said edible product is pharmaceutical product.

65. a product of claim 55, wherein the said edible product is nutraceutical product.

66. a product of claim 56, wherein the said inedible product is paint product.

67. a product of claim 56, wherein the said inedible products are cosmetic and pharmaceutical product

68. product of claim 1 where, said emulsion in (b) comprising edible emulsion and inedible emulsions.

69. product of claim 11 wherein, the said product is soy sauce paste

70. product of claim 12 wherein, the said product is Teriyaki sauce paste

71. product of claim 13 wherein, the said product is Yakitori sauce paste

72. product of claim 14 wherein said product is Ponzu sauce paste.

73. product of claim 15 wherein said product is Tsukeyaki sauce paste.

74. product of claim 16 wherein said product is Sukiyaki sauce paste.

75. product of claim 17 wherein said product is Szechuan sauce paste.

76. product of claim 18 wherein said product is mango sauce paste.

77. product of claim 19 wherein said product is tomato sauce paste.

78. product of claim 20 wherein said product is pizza sauce paste.

79. product of claim 21 wherein said product is barbeques sauce paste.

80. product of claim 22 wherein said product is chili sauce paste.

81. product of claim 23 wherein said product is a nutraceutical beverage.

82. product of claim 23 wherein said product is a nutraceutical beverage comprising of at least 0.1-1% yellow mustard gum.

82. product of claim 81 wherein said nutraceutical beverage is comprising of yellow mustard gum (0.1-1%) in combination with at least one of 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, rose 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, 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.

83. product of claim 81 wherein said nutraceutical beverage is comprising of yellow mustard gum at 0.1-1% concentration in combination with at least two or more of juice concentrates of claim 82.

84. the process of claim 2 wherein, the said liquid (beverage) of claim 82, 83 is pasteurized by the method of flash pasteurization.

85. claim 51, where in the concentration of yellow mustard gum ranging from 0.1-35%.

86. products of claim 61, wherein the said dairy products are: plain milkshake, coffee milkshake, chocolate milkshake, cocoa milkshake, vanilla milkshake, yogurt, yogurt fruits, flavored yogurt, sour milk shake, sour milkshake with fruits, flavored sour milkshake, plain ice creams, fruit ice creams, sour creams, cheese.

87. products of claim 62, wherein the said baking product are breads comprising of yellow mustard gum and whole wheat flours, white wheat flour, oat, rye and barley flours, or combination of mixture of the said flours.

88. a product of claim 64, wherein the said edible pharmaceutical products are constipations composition comprising 1-35% yellow mustard gum, and confections containing drugs in combinations with yellow mustard gum such as cough syrups, and other water insoluble medications suspended in yellow mustard gum solution.

89. a product of claim 56, wherein the said inedible pharmaceutical products are medication creams containing antibiotics and antiseptics emulsified by the use of yellow mustard gum.

90. a product of claim 62, wherein the said confectionery product are cakes, muffins, cookies, biscuits.

91. a product of claim 65, wherein the said nutraceutical product is diabetic beverage.

92. a product of claim 65, wherein the said nutraceutical product is diabetic beverage concentrate

93. a product of claim 65, wherein the said nutraceutical product is diabetic beverage dry mix.

94.a product of claim 65, wherein the said nutraceutical product is prepared food glaze.

95.a product of claim 65, wherein the said nutraceutical product is dry mix food glaze.

96. a product of claim 58, wherein the said salad dressing is mayonnaise, French salad dressing, Italian salad dressing, ranch salad dressing, law fat salad dressing, no fat salad dressing, and their dry pre mixes.

97. a product of claim 66, wherein, the said paint product is an emulsion paint..

98. a product of claim 97 wherein, the said emulsion is water in oil emulsion and oil in water emulsion.

99. a product of claim 98 wherein, the said emulsion paint is an vinyl acrylic latex paint and vinyl acetate latex.

100. Process of claim 1, wherein, the said products are pasteurized and sterilized

101. pasteurized, sterilized products of claim 1.

102, process of claim 100, wherein, the said products pasteurized and sterilized by conventional heating, microwaves including RF frequencies, UV , HTSH, batch and continuous sterilization, flash sterilization, etc.

103. sterilization and packaging systems for the process of the claim 1.

104. a product of claim 63, wherein the said meat product is gel meat product

105. process of claim 40 wherein, during the processing of the said meat a gel is formed which holds and binds the meat constituent to gather resulting in a solid dry meat products.

106. process of claim 105 wherein the said gel is formed by the action of yellow mustard gum.

107. a product composition comprising of yellow mustard gum and galactomannan with a mixing ratio of (1-9 to 9-1) and or (0.1-0.9 to 0.9-0.1).

108. a product of claim 107, wherein the said product is in liquid and gel composition.

109. a product of claim 107, wherein the said product is a dry mix composition.

110. a product of claim 1, wherein the said product is a liquid and or gel comprising 0.1-35% yellow mustard gum.

111. a product of claim 110, wherein the said product is pasteurized/sterilized.

112. product of claim 1 wherein said gel comprising of a food gel.

113. product of claim 1 wherein said gel comprising of a cosmetic gel.

114. product of claim 1 wherein said gel comprising of a pharmaceutical gel.

115. product of claim 112 wherein said food gel comprising of a meat gel.

116 product of claim 112 wherein said food gel comprising of a mixture of meat and vegetable gel.

117. product of claim 115 wherein said meat gel comprising of at least one meat from the list of following meats: beef, mutton, pork, lamb, goat, camel, horse, donkey, dear, turkey, chicken, pheasant, fish, and other meats of wild animals.

118. product of claim 115 wherein said meat gel comprising of combination of at least two and more meats from the following meats: beef, mutton, pork, lamb, goat, camel, horse, donkey, dear, turkey, chicken, pheasant, fish, and other meats of wild animals.

119. product of claim 1, wherein said emulsion in (b) comprising a food emulsion

120. product of claim 1, wherein said emulsion in (b) comprising a pharmaceutical emulsion

121. product of claim 1, wherein said emulsion in (b) comprising a cosmetic emulsion.

122. product of claim 1, wherein said emulsion in (b) comprising a paint emulsion

123. product of claim 1, wherein said emulsion in (b) comprising a chemical emulsion

124. product of claim 119 wherein said food emulsion comprising a meat emulsion.

125. product of claim 124 wherein said meat emulsion comprising of at least one meats from the following meats: beef, mutton, pork, lamb, goat, camel, horse, donkey, dear, turkey, chicken, pheasant, fish, and other meats of wild animals.

126. product of claim 124 wherein said meat emulsion comprising of combination of at least two or more meats from the following meats: beef, mutton, pork, lamb, goat, camel, horse, donkey, dear, turkey, chicken, pheasant, fish, and other meats of wild animals.

127. product of claim 119 wherein said food emulsion comprising a salad dressing emulsion.

128. a product of claim 127 wherein the said salad dressing is mayonnaise, French salad dressing, Italian salad dressing, ranch salad dressing, law fat salad dressing, etc.

129. product of claim 119 wherein said food emulsion comprising a dairy emulsion.

130. product of claim 129 wherein said dairy emulsion comprising ice cream, milk shake, yogurt, sour creams, cheese, etc.

131. product of claim 120 wherein said pharmaceutical emulsion comprising edible and inedible pharmaceutical emulsions.

132. product of claim 131 wherein said inedible pharmaceutical emulsions are emulsions comprising antibiotic creams.

133. product of claim 122, wherein said paint emulsion comprising interior paint emulsions.

134. product of claim 133, wherein said interior paint emulsion comprising latex paint.

135. product of claim 134, wherein said interior paint emulsion comprising acrylic latex paint.

136. product of claim 135, wherein said interior paint emulsion comprising vinyl acetate latex paint.

137. product of claim 122, wherein said paint emulsion comprising exterior paint emulsions.

139.

140. product of claim 121 wherein said cosmetic emulsion comprising body oil remover, toothpastes, moisturizing cream, shaving cream, etc.

141. process of claim7, wherein the said milk is a milk of cow, mare, camel, swine, goat, sheep, donkey, human, dear, moose, and the milk of other wild animals.

142. process of claim 82 wherein the said beverages is a carbonated beverage.

143. process of claim 1, wherein the said beverage in (c) is a plain beverage.

144. process of claim 1, wherein the said beverage in (c) is a carbonated beverage.

145. process of claim 2 wherein the said pH comprising of acidic pH<7.

146. process of claim 2, wherein the said pH comprising of alkaline pH>7.

147. process of claim 2 wherein the said pH is neutral pH =7.

148. process of claim 1 wherein a) comprising of soaking or dissolving yellow mustard gum in liquid for a period of time followed by mixing and homogenization, addition of solids, and liquids and further mixing and homogenization, and pH adjustments, and packing of the said resulting liquid and pasteurization/sterilization of the said resulting liquid product containing yellow mustard gum.

149. process of claim 148 wherein the said liquid comprising water, juice, concentrated juice etc.

150. process of claim 149 wherein the said solids comprising of organic inorganic salts, organic inorganic acids, citric acids, ascorbic acid, tartaric acid, acetic acid, etc, milk powder, whey powder, dried/dry dairy products, vegetable protein, lecithin, galactomanans, phenolics, esters, food additives, food coloring, food flavoring, and food preservatives.

151. process of claim 86 wherein the said dairy products comprising of 100%
yellow mustard gum.

152. process of claim 86 wherein the said dairy products comprising of yellow mustard gum and galactomannan 153. process of claim 152 wherein the ratio of yellow mustard gum to galactomannan comprising of 1:9 to 9:1.

154, process of claim 1, wherein the said solid in (g) comprising of gum Arabic, guar gum, locust bean gum, tragacanth gum, CMC, cellulose derived gums, starch, dextrin, alginates, agar, etc.

155. process of claim 154 wherein the ratio of yellow mustard gum to the said gums comprising of 1:9 to 9:1, and or 1% to 99% , or 99% tol%.

156. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and gum Arabic comprising a ratio of 1:9 to 9:1.

157. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and guar gum comprising a ratio of 1:9 to 9:1.

158. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and locust bean gum comprising a ratio of 1:9 to 9:1.

159. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and tragacanth gum comprising a ratio of 1:9 to 9:1.

160. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and cellulose derived gums gum comprising a ratio of 1:9 to 9:1.

161. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and CMC gum comprising a ratio of 1:9 to 9:1.

162. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and starch comprising a ratio of 1:9 to 9:1.

163. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and dextrin comprising a ratio of 1:9 to 9:1.

164. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and alginates comprising a ratio of 1:9 to 9:1.

165. product of claim 154, wherein, the said product comprising a mixture of yellow mustard gum and agar comprising a ratio of 1:9 to 9:1.

166. product of claim 114 wherein said pharmaceutical gel comprising of at least one antibiotic, or two antibiotics, or more antibiotics, anti-bacterial agents, and anti-fungal agents.

167. product of claim 166 wherein said antibiotics gel comprising of penicillin.

168. product of claim 166 wherein said antibiotics gel comprising of amoxicillin.

169. product of claim 166 wherein said antibiotics gel comprising of Neomycin.

170. product of claim 166 wherein said antibiotics gel comprising of penicillin amoxicillin, and Neomycin.

171. product of claim 166 wherein said antibiotics gel comprising of penicillin and amoxicillin,.

172. product of claim 166 wherein said antibiotics gel comprising of penicillin and Neomycin 173 product of claim 166 wherein said antibiotics gel comprising of amoxicillin and Neomycin 174. product of claim 132 wherein said antibiotic creams comprising of at least one antibiotic, or two antibiotics, or more antibiotics.

175. product of claim 174 wherein the said antibiotic creams comprising of penicillin amoxicillin, and Neomycin.

175. product of claim 174 wherein the said antibiotic creams comprising of penicillin 176. product of claim 174 wherein the said antibiotic creams comprising of amoxicillin 177. product of claim 174 wherein the said antibiotic creams comprising of Neomycin 178. product of claim 174 wherein the said antibiotic creams comprising of Neomycin in and penicillin.

178. product of claim 174 wherein the said antibiotic creams comprising of Neomycin and amoxicillin.

179. product of claim 174 wherein the said antibiotic creams comprising of penicillin and amoxicillin.

180. product of claim 120 wherein said pharmaceutical emulsion comprising of cream bases for formulation and production of antibiotic cream, anti-bacterial creams , and anti-fungal creams.

181. product of claim 114 wherein said pharmaceutical gel comprising of a base gel for formulation and production of antibiotic gel, anti-bacterial gel , and anti-fungal gels.

182. process of claim 4 wherein said liquid sauce is spaghetti sauce 183 process of claim 4 wherein said liquid sauce is ketchup sauce 184. product of claim 182 wherein said product is spaghetti sauce paste 185. product of claim 182 wherein said product is ketchup sauce paste