Article | REF: F6502 V1

Delicatessen products - Ingredients and additives

Author: Georges SOLIGNAT

Publication date: March 10, 2004

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6. Binders used in cured meats

These are food products or their derivatives which, in the presence of a meat paste (or mixture) (lean, fat, water, etc.), act thanks to various functionalities which in many cases are cumulative: emulsifying power; expanding power; gelling power (hot or cold); thickening power; hydrating power, etc.

These binders belong to three main families: proteins, carbohydrates (polysaccharides) and lipids.

6.1 Protein binders

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6.1.1 Blood proteins

We mainly use blood plasma...

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Binders used in cured meats