Binders
GELLING AGENTS – THICKENING AGENTS - SEQUESTERANTS
Gelling Agents: Substances which form a different structure in food with gel formation.
Thickening agents: Substances which increase the consistency of food.
Sequestrants: Substances which form chemical complexes with metallic ions.
Agar Agar
Arabic Gum / Acacia Gum
Guar Gum
Carboxy Methyl Cellulose (CMC)
Carregeenan
Locust Bean Gum
Sodium Alginate
Xanthan Gum
FIBERS - STARCHES – SOY PRODUCTS
Lifler
Bezelye Lifi
BuÄŸday Lifi
Havuç Lifi
Portakal Lifi
Selüloz Lifi
Starches
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Wheat Starch
Corn Starch
Potato Starch
Tapioca Starch
Modified Corn Starch
Modified Potato Starch
Modified Tapioca Starch
Fibers:
Pea Fiber
Wheat Fiber
Carrot Fiber
Orange Fiber
Cellulose Fiber
Soy Producuts
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Isolated Soy Protein
Concentrated Soy Protein
Textured Soy Protein
Soy Flour
Soy Protein: It is a vegetable protein. It is a product which has a high water and oil binding capacity used in processed meat products. It also ensures that the products remain stable throughout their shelf life while it is providing a homogeneous structure for the products by holding water and oil in emulsified meat products such as sausages and salami.