Binders (soy protein, starches)

Binders are ingredients used in meat processing to hold components (protein, fat, water, seasonings) together, improving texture, moisture retention, appearance, and product yield.
Types of available Binders
Protein-based: soy protein (textured vegetable protein – TVP), whey protein, caseinates, and gelatin.
Carbohydrate/Fiber-based (Hydrocolloids): Carrageenan (from seaweed): widely used for water retention and gel formation in products like ham and sausages.
Guar Gum and Xanthan Gum (plant/microbial sources): act as thickeners and stabilizers, improving water binding and texture.
Methylcellulose (modified plant fiber): unique for its thermal gelling properties (gels when heated and melts when cooled).
Starches (corn, potato, tapioca): cost-effective options that help bind moisture and stabilize emulsions.
Enzyme-based: These biological glues catalyze cross-linking between meat proteins.
Transglutaminase (TG): often called “meat glue”, it forms strong covalent bonds between meat pieces, allowing processors to create value-added products from smaller trim pieces (e.g., restructured steaks). It is particularly effective for cold-set binding.