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)