Emulsifiers and Binders

BAGS-BafosNatural powdered & paste products to increase water binding, quality and yields

Our emulsifiers and functional binders impart high water-binding capacity and increase yield in meat and other food products. These emulsifiers and binders are of particular benefit to pale, soft, exudative (PSE) meat. They also improve texture, reduce purge, increase cooking yields, minimize oxidation, effectively bind natural juices and stabilize product consistency.

Applications

Use our emulsifiers and binders with beef, pork, poultry, fish, seafood, deli entrees, seasoning mixes, sauces and various other food applications.

Product Line Details

Quality

All our emulsifiers and binders are in powdered form, except Bafos™ MMD Paste. The products easily dissolve in water, and most have very low dosage rates, so there are no flavor issues.

Quality

All our emulsifiers and binders are in powdered form, except Bafos™ MMD Paste. The products easily dissolve in water, and most have very low dosage rates, so there are no flavor issues.

Shelf Life

Emulsifiers and binders promote water binding, improved texture, stabilized consistency and reduced purge.

Shelf Life

Emulsifiers and binders promote water binding, improved texture, stabilized consistency and reduced purge.

Yield

Our emulsifiers and binders achieve moisture retention along with a high yield in meat and other food products; cooking yields are also maximized.

Yield

Our emulsifiers and binders achieve moisture retention along with a high yield in meat and other food products; cooking yields are also maximized.

Food Safety

We offer tailored solutions for your application goals in addition to our superior line of core products. Challenge studies are provided upon request for meat, poultry, seafood and other food applications.

Food Safety

We offer tailored solutions for your application goals in addition to our superior line of core products. Challenge studies are provided upon request for meat, poultry, seafood and other food applications.

Emulsifiers & Binders Products

Bafos™
Blend #1

  • A specially processed combination of protein concentrates and modified potato starches
  • Helps build stability of the protein matrix in meat systems to bind fat and moisture and improve texture

Bafos™
Neutral Blend

  • Designed for fresh meat pump without using cure
  • Contains specialty phosphates for moisture retention and texture, plus salt for flavor

Bafos™
Ultrabind

  • Composed of maltodextrin, calcium sulphate, sodium alginate, hydrolyzed gelatin and sodium phosphates
  • A meat binding system for restructured meat and formed products for “no salt” applications with added benefits

Citrus Fiber

  • Composed of citrus fiber or powder
  • Provides 19:1 water binding in emulsified meat applications

Bafos™
MMD (Paste)

  • Composed of mono and diglycerides
  • Use in emulsions, injections and marinades
  • Reduces purge in fresh marinated meats and increases cooking yields while improving PSE

Modified Potato Starch

  • Modified potato starch is applied as a universal binder
  • Provides a strong gel set for meat and meat products
  • Used in all kinds of emulsions and for injection of whole muscle products like turkey or chicken breast to bind water and improve yields

Bafos™
MMD PLUS

  • Composed of monoglycerides, diglycerides and tocopherols
  • Use in emulsions, injections and marinades
  • Improves PSE in cured and fresh meats and helps minimize lipid oxidation, slowing quality deterioration

Carrageenan

  • Semi-refined carrageenan used for dry blending into spice blends, comminuted meats, pumping/injection and tumbling/massaging
  • Effectively binds natural juices and free-flowing water and interacts with soluble proteins
  • Stabilizes meat and poultry systems and improves product consistency
  • Purge is efficiently controlled, texture is improved and shelf life is extended
  • Maintains the highly desirable white color in poultry products even after cooking