Ingredients specialist Loryma has developed halal-certified, wheat-based binding ingredients which give sliced and minced meat rotisserie skewers the desired cut strength and stability. The special binders consisting mainly of wheat starch and wheat protein minimise weight loss due to excellent freeze-thaw stability, thus promising a high-performance alternative to soy-based binding systems.
Halal-certified Lory® Bind range from Loryma ensures process-stable and authentically firm meat. (Photo: Crespel & Deiters)
The wheat starch gives the binders a high water-binding capacity, and the wheat protein –also known as gluten – optimises and stabilises the texture. In addition, the binding components are sensory neutral, so they don’t affect the typical meat flavour. Lory® Bind is added during the production process in the usual way.
“Wheat is at least as suitable as soy in this context due to its functional properties. It’s also easily available thanks to our European farming areas and, despite a general increase in costs in the recent months, it’s still cost-efficient,” says Norbert Klein, Head of R&D at Loryma.
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