Mustard oil or mustard oil is an oil prepared by crushing mustard seeds. This oil is used for cooking, and for applying or massaging the body. Mustard oil has a special cooking feature due to its pungency.
The pungency of mustard oil is caused by a volatile sulfur-containing chemical compound called allyl isothiocyanate. If mustard oil does not come into contact with water, it does not pungent. Fresh mustard oil does not contain allyl isothiocyanate, but its glucosinolate compound called syngreen. When mixed with water or acid or stirred, an enzyme called myrosinase is activated and glucose is separated from the syngreen, forming a fragrant allyl isothiocyanate.
When mustard oil is distilled, myrosinase is activated at high temperatures and allyl isothiocyanate evaporates. Later, it is condensed to obtain this fragrant oil (allyl isothiocyanate). It can also be prepared artificially by the chemical reaction of allyl iodide and potassium thiocyanate. This is called artificial mustard oil. It is used to give the smell of mustard oil to food.
But the mustard oil that is currently available in the market seems to spoil the taste of the food when cooked with it. However, the smell and color seem to be fine, so why is the taste so bad? Some special information was found while searching for the answer to this question.
Safflower seed oil is often used to add cheap adulteration to mustard oil. In 1998, mustard oil from some famous cooking oil companies in North India was adulterated, causing poisoning in about 2,500 people, and at least 65 people died. Due to this, the use of mustard oil is decreasing day by day. But as the population increases day by day, the demand for food is increasing, so is the demand for oil. Taking this opportunity, unscrupulous traders are increasing the adulteration of mustard oil. Many times, mustard oil is sold on the streets of the city with ghani. Many people want to buy unadulterated mustard oil from them when they see ghani, and many buy it. But the experience of people close to them says that those who are selling mustard oil by showing ghani are also selling adulterated oil. Where will people go now? Even then there are some methods to identify pure mustard oil that has been broken. They are:
• Smell and Odor Test: Crushing Mustard Oil has less odor but a stronger aroma, whereas ordinary mill-pressed oil has more odor and a weaker aroma. • Freezing Method: Take the oil in a container and keep it in the refrigerator for 2-3 hours. Pure oil will not freeze or form white spots. If the oil freezes or a white coating is visible, it may be adulterated. • Density and Color: Pure mustard oil is dark yellow or light brown in color and has a normal density. • Taste Test: Pure oil tastes sweet and pungent, not pungent. • Water Test: Put the oil in water and see if it mixes easily, because oil does not mix with water. • Skin Application: Rub a little oil on your hands and you will get a warm feeling. Effects of chemicals: This oil is made without any chemical additives, so it is healthy.
-SZK
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