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- With respect to food applications, a binder may thus be defined as a compound that is able to “bind” particulates together (e.g. fat, meat, or dairy analogue particulates), i.e. facilitate an interaction between otherwise inert, non-interacting particles to form a heterogeneous but coherent food material matrix.
www.sciencedirect.com/science/article/pii/S0268005X23006239Binders in foods: Definition, functionality, and characterization
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Dec 1, 2023 · In this review, we give a definition for this class of ingredients, look at what constitutes required functionalities for binders, and highlight what molecular mechanisms are involved to give rise to these functionalities.
Feb 16, 2024 · A binder or binding agent is a key ingredient that glues structural elements to form a cohesive matrix. In providing the glue, binders create magic by uniting the various components that make up the foods we have come to love.
- 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.
Sep 20, 2023 · Background. Binding agents have emerged as an important and required class of ingredients to manufacture a wide range of new food products, especially semi-solid or solid vegan meat and dairy analogues. Scope and approach. In this review, we give a definition for this class of ingredients, look at what constitutes required functionalities for binders, and highlight what molecular mechanisms ...
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.
Aug 22, 2018 · We review existing and emerging binders, binding technology used in energy-storage devices (including lithium-ion batteries, lithium–sulfur batteries, sodium-ion batteries, and supercapacitors), and state-of-the-art mechanical characterization and computational methods for binder research.
Dec 1, 2018 · Dry binder. Dry binders are important in direct compression to generate tablets with high tensile strength and low friability. They are also crucial in compaction/dry granulation (RCDG) to produce dry granules of sufficient size and a low fraction of fines (Jaminet and Hess, 1966, Kleinebudde, 2004).
