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.
Arabic Gum / Acacia Gum
Carboxy Methyl Cellulose (CMC)
Locust Bean Gum
FIBERS - STARCHES – SOY PRODUCTS
Modified Corn Starch
Modified Potato Starch
Modified Tapioca Starch
Isolated Soy Protein
Concentrated Soy Protein
Textured Soy Protein
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.