Meat + Poultry - July 2010 - 74

BINDERS

* How does the ingredient affect the
cooked fi nished price of the meat
product compared to other binders?
"In recent years, we have seen
an increase in the use of fermented
starches and proteins that have higher
viscosity and greater water-binding
capacity," Cassidy says. "We have
also seen the improvement in per-

"Some processors are
looking for phosphatefree binding systems."
formance and ease of application in
collagen containing meat proteins,
stocks and flavors derived from pork,
beef, chicken and turkey."
The largest challenge for meat processors in using binders is to select
which of the hundreds of binders they
should test, since it would be expensive
and time consuming to test them all,

says Cassidy. "Meat processors should
fi nd an ingredient supplier that has a
technical person who can walk them
through a step-by-step process to help
them select the best ingredient, with
the right functional characteristics, an
acceptable label declaration and at the
right price," he adds. "If you can prescreen 500 ingredients down to two to
four that are worthwhile testing, it will
make their lives a lot easier."
BindMax offers two new meatbinding ingredients. One of them is a
phosphate replacer, BindMax PS. "It
is a blend of native, non- GMO potato
starch and cane sugar that are fermented to form a water binder that is natural
and non-allergen," says Cassidy. Applications are for beef, pork, chicken or
turkey that is cured or uncured. It also
works in emulsified, ground or wholemuscle meat applications.
BindMax HVP-GB is a function-

74 * Meat&Poultry * July 2010 * www.MeatPoultry.com

al, fermented, hydrolyzed soy protein
that was specifically designed to bind
water, improve cohesion and improve
cook yield in ground-beef applications,
including beef patties, meatballs, taco
meat and pizza toppings.

Meeting expectations
Meat processors seem to be looking for clean label, versatile binders that do not contribute a significant amount of sodium, says Mark
Purpura, technical service manager
with Advanced Food Systems Inc.,
Somerset, N.J. "Some processors are
looking for phosphate-free binding
systems," he adds. "It seems processors are looking for a binding system
that is highly effective [one that provides high cook yield without compromising texture and fl avor] and
versatile enough to be used in several
applications."


http://www.MeatPoultry.com

Table of Contents for the Digital Edition of Meat + Poultry - July 2010

Contents
Meat + Poultry - July 2010 - 1
Meat + Poultry - July 2010 - 2
Meat + Poultry - July 2010 - 3
Meat + Poultry - July 2010 - Contents
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