The following binders are of the highest quality and will quite simply, help save you money.

Available Products

P&L Blend #1 (Product No. 8050) P&L Blend #1 is a specially processed combination of soy protein concentrate and modified potato starch. It helps build a matrix in the meat system to bind fat and moisture, improve texture and increase stability of protein matrix.

MODIFIED POTATO STARCH (Product No. 11000) Modified Potato Starch is applied as a universal binder and provides a strong gel set for meat and meat products. It can be used in all kinds of emulsions and for injection of whole muscle products like turkey or chicken breast to bind water and improve yields.

CARRAGEENAN (Product No. 12210) This semi-refined carrageenan is used for dry blending into spice blends, comminuted meats, pumping/injection and tumbling/massaging. Carrageenan effectively binds natural juices, free flowing water and interacts with the soluble proteins. It stabilizes meat and poultry systems and improves product consistency. Thus purge is very efficiently controlled, texture improved and shelf-life extended. This carrageenan maintains the highly desirable white color in poultry products even after cooking.

SODIUM CASEINATE (Product No. 78000) This Sodium Caseinate is a high quality, spray dried milk protein for use in a variety of meat products where binding and emulsification properties are important.

WHEY PROTEIN (Product No. 78100) This Whey Protein is manufactured from fresh whey by extracting the lactose. This products unique gelling properties make it the ideal ingredient for yogurt, comminuted meats, sauces and many other applications.