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While the term seems rather self-explanatory, food binders should be defined anyway. This is because they are typically combined with other ingredients for food to gain a boost in moistness, shape, and texture.
Dec 20, 2019 · Food binders run the gamut from dairy products to fruits and even vegetables. You are familiar with many of them, such as milk, oatmeal and cracker crumbs, but some are not widely used in home cooking.
- Andrew Coletti
- Eggs. Eggs are mostly made of water and long chains of highly elastic protein molecules. The bonds linking these proteins together are easily broken by heat or by beating air into the eggs.
- Starch. Proteins are the key to the binding properties of eggs, but most of the ingredients on this list work as binders because of long-chain molecules called polysaccharides.
- Flour. Flour is essential in binding other ingredients in many baked goods and can also be used as a thickener in sauces and soups. Wheat flour contains both starch and protein (gluten) that create structure and bind molecules together when cooked.
- Flaxseeds. Flaxseeds are another natural binding agent that contains a polysaccharide (in this case, fiber) that enables the seeds, when ground, to trap up to 30 times their weight in water, according to the National Library of Medicine.
Binders can come in various forms, such as eggs, breadcrumbs, flour, cornstarch, gelatin, or even mashed vegetables. These ingredients work to bind and hold the other components of a dish. Some common uses of binders include making meatloaf, meatballs, crab cakes, or veggie burgers.
Feb 16, 2024 · A ‘binder’ in food is an umbrella term used to refer to any substance that holds various components (proteins, fat particles, oil droplets, seasonings) of solid food together. Interactions at a molecular level between binders and these components lead to a structured product.
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What is a binding agent? The USDA regards around 80 substances as binding agents or binders. While customary in the food manufacturing industry, they aren’t something you’ll come across as a home cook. Several binders are familiar to laypersons, with flour and eggs being the most common.
