No standard of identity for prepared mustard has been established under the Federal Food, Drug, and Cosmetic Act. Prepared mustard and the mustard seed ingredients used therein were defined in Food Inspection Decision 192, June 27, 1923. These definitions were adopted as a guide for purpose of enforcement of the Food and Drugs Act of 1906 and with few changes have continued in use as a guide for enforcement purposes under the Federal Food, Drug, and Cosmetic Act of 1938. The latest revision of the definitions appeared in Service and Regulatory Announcement F.D. No. 2, Revision 5, November 1936.
In absence of a standard of identity for prepared mustard, we consider the following definitions to be satisfactory guides for the composition of prepared mustard for purposes of enforcement of the Federal Food, Drug, and Cosmetic Act.
PREPARED MUSTARD: A paste composed of a mixture of ground mustard seed and/or mustard flour and/or mustard cake, with salt, a vinegar, and with or without sugar and/or dextrose, spices or other condiments. In the fat-, salt-, and sugar-free solids it contains not more than 24 percent carbohydrates, not more than 12 percent crude fiber, not less than 5.6 percent nitrogen, the carbohydrate being calculated as starch.
MUSTARD SEED: The seeds of Brassica hirta Moench. and Sinapis alba (L.) (both known as white mustard), B. nigra (L.) Koch (black mustard), B. juncea (L.) Cosson, (Chinese mustard), or varieties or closely related species of B. nigra and B. juncea. (In S.R.A. F&D No. 2, the name Sinapis alba (L.) was used. a B. hirta (white mustard) contains no appreciable amount of volatile oil. It contains not more than 5 percent of total ash nor more than 1.5 percent of ash insoluble in hydrochloric acid.
Brassica nigra (black mustard) and B. juncea yield 0.6 percent of volatile mustard oil (calculated as allylisothiocyanate). The varieties and species closely related to the types of B. nigra and B. juncea yield not less than 0.6 percent of volatile mustard oil, similar in character and composition to the volatile oils yielded by B. nigra and B. juncea. These mustard seeds contain not more than 5 percent of total ash, nor more than 1.5 percent of ash insoluble in hydrochloric acid.
GROUND MUSTARD SEED, MUSTARD MEAL: Unbolted, ground mustard seed conforming to the standards for mustard seed.
MUSTARD CAKE: Ground mustard seed, mustard meal, from which a portion of fixed oil has been removed.
MUSTARD FLOUR, GROUND MUSTARD, "MUSTARD": The powder made from mustard seed with the hulls largely removed and with or without the removal of a portion of the fixed oil. It contains not more than 1.5 percent starch, nor more than 6 percent of total ash.
CHARLOCK, Brassica kaber (DC.) L.C. Wheeler, according to available information, does not yield mustard oil. Therefore, charlock is not a suitable ingredient in prepared mustard. Its use in prepared mustard may serve to adulterate the article. Charlock is not generally recognized as safe and no regulation has been promulgated establishing safe conditions of use in accord with the Food Additives Amendment.
aPrepared mustard must be labeled with a listing of its ingredients in accord with section 403(i)(2) of the Federal Food, Drug, and Cosmetic Act. The ingredients *shall be listed by common or usual name in descending order of predominance by weight in accordance with 21 CFR 101.4(a)(1)*.
*Material between asterisks is new or revised.*
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