Meat + Poultry - July 2010 - 76

BINDERS

There are many starches, proteins and carrageenans available for
processors.
One major challenge for meat processors is selecting the right binding
ingredient for the product. "When
we develop a binding system, we work
closely with our customers and carefully develop a system that provides the
texture and taste they desire in their

One major challenge for
meat processors is
selecting the right binding
ingredient for the product.
end product, that meets their label requirements and works effectively and
efficiently in their equipment," he says.
One of AFS' newest technologies is
its clean label Actobind products. They
can be used in beef, pork and poultry
and are made up of native starches and

other label ingredients (proteins, carrageenans or blends of all).
"They provide high cook yield, natural texture and excellent flavor release,"
Purpura says. "There are several different Actobinds to choose from; product
selection is based on the desired end
texture, method of application and ingredient restrictions of the customer.
They are all designed to be used without
phosphates and still provide high yield
and water-holding capacity."
The clean label Actobinds are also
versatile. Processors are able to use
the same product in various products
(chicken, beef, pork) and applications
(tumble or injection).

The future
Ajinomoto Food Ingredients' Formanek predicts continued research
into the development of value-added
fresh and processed meat and poul-

try products. "Of course, raw material prices will drive much of this,
but the ability to be creative and make
unique products and forms will also
play an important role in the development of products that allow processors to differentiate themselves from
others in the marketplace," he adds.
"These processors will require new
ingredients to allow them to successfully manufacture these new and novel
products. We feel that our ACTIVA
product line can be an important tool
in that ingredient arsenal."
"In the future, I expect ingredient
suppliers to produce higher-functionality, cleaner-flavor and more labelfriendly choices of meat binders to
meet the demands of today's consumers," BindMax's Cassidy concludes. ■
We would like to hear from you - to comment
on this story or to request reprints, contact us
by e-mail at meatpoultry@sosland.com.

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Contents
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