No thickeners are used in the production of Löwensenf; the binding of vinegar and water only occurs through the swelling of the mustard seeds. Since mustard seeds are a natural product, their binding capacity can fluctuate, which can lead to what is known as syneresis during storage. This phenomenon, which also occurs in products such as yoghurt, quark and sour cream, means that liquid comes out of the gel without destroying the gel structure. To prevent this, you should shake the mustard tube before opening it or stir the mustard in the jar before consumption.