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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.
- 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.
Food binders are an important part of the food landscape. Helpful in keeping food moist, shaping it, and boosting its texture, it’s an important feature of cooking effectively. The USDA has a particularly long list of binders, but among the most popular are flour and eggs.
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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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One of the most simple but effective solutions is letting the sauce reduce down. The sauce will naturally become thicker and more flavourful. The classic binding agents such as cornstarch, eggs, or even a roux are ideal for sauces. Alternative products such as agar-agar or oats are also useful.
