Why is it that no matter how much you shake the mustard still has water goo when sqeeze it?

The water in mustard is trapped within the starch granules. When you shake the mustard, you are breaking up the starch granules and releasing the water. This is why the mustard becomes thicker and gooier when you shake it.

Even if you could shake the mustard hard enough to break down all the starch granules, the water would still remain trapped within the mustard seeds. This is because the water molecules are held together by hydrogen bonds. Hydrogen bonds are very strong, and they can only be broken by heat or chemicals.

So, no matter how much you shake it, the mustard will still have water goo when you squeeze it.