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
Buğday Lifi
Havuç Lifi
Portakal Lifi
Selüloz Lifi
Starches
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
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.