Clean Label binding agents

Binders are used to help the food product keep its shape better and improve its texture or increase the yield. Because of the opening up of the starch in the wheat flour during heat treatment, Flinn binders have excellent cold-water binding properties and improve thickening at high temperatures.

The most important applications are in a wide range of food products, such as sauces and instant soups, burgers (meat and fish), potato products (puree basis) and other foodstuffs containing a high water content.

Improved water retention in the foodstuff, producing a pleasant taste and the desired mouthfeeling Competitive price compared to other binders (such as hydrocolloids and modified starches) Higher...
Range: functional flour that can be used as water binder and mix.