In meat processing (sausages, Vietnamese pork rolls, fish cakes, meatballs, nuggets, etc.), binding agents help to:

  • Increase water-holding capacity
  • Improve meat protein binding
  • Create a firm and elastic texture
  • Reduce water and fat separation during heating

Below are the common groups of binding agents:

1. Phosphates:

  • Sodium Tripolyphosphate (STPP) – E451(i)
  • Tetrasodium Pyrophosphate (TSPP) – E450(iii)
  • Sodium Hexametaphosphate (SHMP) – E452(i)

2. Plant Proteins:

  • Isolated Soy Protein
  • Soy Protein Concentrate

3. Starches and Modified Starches:

  • Vital Wheat Gluten
  • Tapioca Starch
  • Potato Starch
  • Modified Starch (E1404, E1412, etc.)

4. Hydrocolloids:

  • Carrageenan
  • Konjac Gum
  • Guar Gum

5. Animal Proteins:

  • Collagen / Gelatin

6. Binding Enzymes:

  • Transglutaminase (TG enzyme)

  • ISP
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    Isolated Soy Protein ISP

    Brand: Xinrui

    Origin: China

    Protein Content: > 90%

    Packaging: 20kg/bag

    Shelf Life: 24 months

    Applications: Water retention, gelling, emulsification, binding, and product texture improvement.

    Processed meat products: sausages, ham, meatballs → helps retain water, increase binding, and improve texture.

    Vegetarian/plant-based foods: vegetarian burgers, vegetarian meat substitutes → creates a meat-like texture and provides protein.

    Beverages & nutritional foods: protein shakes, protein bars → increases protein content.

    Plant-based dairy products: soy milk, plant-based yogurt → increases viscosity and stabilizes emulsions.

    Bakery & snacks: bread, cookies → increases protein and moisture retention.

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    Modified potato starch – Astarch ST80 (E1420)

    Acetylated potato starch (E1420) – High acetylated
    Astarch ST80 – High acetyl modified potato starch
    Brand: AKV
    Origin: Denmark
    Packaging: 25kg/bag
    Applications: Specifically for products requiring a chewy texture, good water retention, and high elasticity such as: cooked noodles, stretch noodles, deep-frozen pastry fillings, breadcrumbs, sausage binder…
    Shelf life: 36 months
    Storage: Store in a dry, cool place, away from direct sunlight

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    Modified Potato Starch Astarch ST05 (E1420)

    Acetylated potato starch (E1420) – Low acetylation
    Astarch ST05 – Low acetyl modified potato starch
    Brand: AKV
    Origin: Denmark
    Packaging: 25kg/bag

    Applications: Specifically for products requiring a tough texture, good water retention, and elasticity; excellent structural stability after gelatinization; high viscosity + low stickiness after cooking, prevents clumping.

    Shelf life: 36 months
    Storage: Store in a dry, cool place, away from direct sunlight.

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    Native potato starch

    Brand: AKV
    Origin: Denmark
    Packaging: 25kg/bag
    Shelf life: 36 months

    Applications: in food processing: confectionery, meat processing, sausages, soups/sauces, noodles, vermicelli, etc.

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  • wheat gluten
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    Vital Wheat Gluten

    Brand: Xinrui
    Origin: China
    Packaging: 25kg/bag
    Application: Specifically for plant-based vegetarian foods: such as vegetarian foods, vegetarian meat, seitan
    Increases the elasticity of bread or noodles

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