Tag: Binding agent

In a 2019 study published in the journal *Polymers*, starch was cited as a cornerstone of the global food industry due to its diverse functional properties. But beyond its use as a common ingredient, what are the five functions of starch and why are they so critical for both industrial and biological processes?

Over 25% of traditional licorice is composed of wheat flour, not just flavoring. This might surprise those with gluten sensitivities who assumed the candy was naturally gluten-free. The inclusion of wheat flour is a core component in creating the specific texture and structure that define classic liquorice.

The humble egg, a staple in many kitchens, is a remarkably versatile ingredient, with egg whites containing approximately 40 different proteins that contribute to its functionality. Among its many uses, its ability to act as a binder is one of the most critical, holding diverse ingredients together to provide structure and stability in countless recipes.

According to a study published in the 'Journal of Food Science', eggs serve multiple functions in recipes, including binding, leavening, and adding moisture. So, what can I substitute for an egg? The right choice depends on the egg's primary purpose in your recipe, with many easy, affordable options available in your pantry.

Studies show that peanut butter's high fat and protein content give it excellent adhesive qualities, making it a great food binder. The question of 'is peanut butter a binding agent?' is best answered by understanding its specific culinary applications, especially in no-bake desserts and certain baked goods.

According to manufacturers, the "main" ingredient for many commercial varieties is often listed as 'granola,' but a deeper dive reveals that the binding agent is what truly defines its chewiness. Discovering what is the main ingredient in chewy granola bars is key to understanding their texture and how to replicate it at home.

Made from the starch of the cassava root, tapioca syrup is a natural, versatile sweetener that has steadily grown in popularity in recent years. Its neutral flavor and functional properties make it an excellent substitute for traditional sugars and corn syrup across a wide range of culinary applications. The question of what is tapioca syrup used for is best answered by its role as both a gentle sweetener and an indispensable texturizer in many modern recipes.

With a reported swelling index of over 40, psyllium husks can absorb more than 40 times their weight in water. This exceptional water-binding capacity is precisely why psyllium husk is widely and effectively used as a binding and thickening agent in cooking and baking, especially for gluten-free and low-carb recipes.

Over 3.1 million Americans followed a gluten-free diet in 2021, many of whom have encountered the challenge of crumbly baked goods. To solve this, a crucial ingredient found in most recipes is xanthan gum. This article will delve into why this ingredient is so vital for crafting successful gluten-free bread.

Over 50% of people who try vegan baking find themselves looking for pantry-stable substitutes. This often leads to the question: Can I use applesauce to replace flaxseed when a recipe calls for a flax egg, or is it a poor substitute?