Why is honey and mustard mixed together runny?
When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the honey.
When I pour mustard, it's also quite viscous (although maybe not quite as much as honey, and it depends on the type and brand).
However, when I add the two viscous substances together, I get a very runny substance, closer to the viscosity of water. Why does that happen?
Best Answer
I'm no chemist or anything, but the sugar is probably at fault.
Honey is a saturated sugar solution. So saturated, in fact, that it tends to crystalize over time.
Mustard is a mix of solids (mustard seeds) with liquids (water, vinegar and others). Its consistency is determined by how much liquid the solids can absorb.
By mixing both together, you add lots of sugar to the mustard. Sugar pulls liquid out of solids by osmosis. The concentration of sugar outside of the solid mustard particles is much higher than inside. To even out the concentration, water is pulled from inside the solid particles and dilutes the mix, making it runny.
You can observe the same effect if you sprincle fresh fruit with sugar. The sugar pulls the juice out of the fruits. In an industrial scale this method is used to produce dry fruit: substances like sucrose, invert sugar, corn syrup and of course salt draw the moisture out of the solid fruit or vegetable and leave a relitively dry product behind. (source)
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Quick Answer about "Why is honey and mustard mixed together runny?"
By mixing both together, you add lots of sugar to the mustard. Sugar pulls liquid out of solids by osmosis. The concentration of sugar outside of the solid mustard particles is much higher than inside. To even out the concentration, water is pulled from inside the solid particles and dilutes the mix, making it runny.How do you thicken homemade mustard?
For a really mellow version, wait even longer before adding the vinegar. Add the vinegar and stir well. Pour into a container and place in the refrigerator for at least 12 hours. After that 12 hour period, it will continue to thicken up.How do you thin out mustard?
If the mustard is too thick, add more water; if it's too thin, throw in some mustard powder. Yellow mustard seeds are less spicy; brown are harder to find but pack that really nose-clearing punch. (Both kinds are available at Penzey's or Whole Foods.)Is honey and mustard the same as honey mustard?
Honey mustardHoney mustard is just that; honey and mustard blended together. This sweeter variety lacks the hot notes that you find in mustard, but still has a little sharpness. It is often used as a sandwich spread or as a dip for chicken fingers.Is honey more viscous than mustard?
The composition of honey, mustard, and peanut butter can vary such that (for example) \u201cheavier\u201d mustard could be more viscous than honey, while \u201clighter\u201d mustard could be less viscous. Peanut butter is likely more viscous than either honey or mustard. The correct answer appears to be Answer D.Homemade Honey Mustard - Delicious and Super Easy (Ingredients in Description Below)
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