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Ingredients specialist Loryma launches Wheat-based binder to optimize meat processing | Food Business Africa Magazine

GERMANY – 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.

This, according to the company, makes Lory Bind a high-performance alternative to soy-based binding systems.

Norbert Klein, Head of R&D at Loryma, comments: “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.”

Lory Bind derives its properties from the unique composition of wheat. According to Loryma, the wheat starch gives the binders a high water-binding capacity, and the wheat protein – also known as gluten – optimises and stabilises the texture.

 “Lory Bind is added during the production process in the usual way,” Loryma said adding that the binding components are sensory-neutral, so they don’t affect the typical meat flavor.

Loryma, member of the Crespel & Deiters group, is a producer of globally distributed wheat proteins, native and modified wheat starches, extrudates and functional blends with an expertise of more than 40 years.

Earlier, Loryma developed concepts that authentically replicate the specific visual and haptic properties of salami using different wheat ingredients and processings.

The wheat texturates of the Lory® Tex range form the structure-giving base, while the choice of wheat-based binder (Lory® Bind) promises optimum binding and heat stability, thus ensuring the protein content of the end product is on a par with the original.

Loryma also has Lory Starch Opal as one of its recent addition. Launched in late 2022, the product is a spray-on adhesive for seeds and other decorative food seasonings.

It is made from pregelatinized wheat starch with a focus on solubility to ease its ability to be sprayed on, according to the German ingredient manufacturer.

The spray design makes for a hygienic application, as the typical methods of using brushes or immersion baths do not contact the dough.

 The product can be sprayed onto baked goods for boutique creators or used at high volumes for industrial production. 

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Jay Ndungu

Jay is a computer scientist and journalist with a passion for the intersection of technology and society. He has a background in computer science, developing a deep understanding of the technical aspects of the industry, including programming languages and software development methodologies. Currently, He writes for Nairobi Times, covering a wide range of topics including technology, politics, sports, and entertainment. With his unique combination of technical knowledge and journalistic experience, Jay brings a unique perspective to the stories he covers, able to explain complex technical concepts in an easy-to-understand manner. His work is dedicated to bridge the gap between technology and society, and to make people more aware of the potential of technology to make the world a better place.

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