Finding the superior binding system

In a project undertaken at Staatliche Fachschule fur Lebensmitteltechnik in Kaiserslautern, Germany, Purafarin H151 W, cellulose-ether and starch-based binding agents were assessed for some attributes.

Through the assessment, the ideal binding agent should have excellent binding properties, prevent the formation of a skin layer when cooling down, have no influence on the taste of soups and sauces, and does not require declaration with E-Numbers.

The three common binding systems were tested in a vegetable cream soup.

Purafarin H151 W from Kampffmeyer Food Innovation GmbH was rated as the best.

The binding system, which consists of pure wheat flour refined via physical treatment, was found to be superior to all of the other tested binding agents.

The project team concluded that the ingredient rounds off taste, improves creaminess and enhances flavor and is also visually appealing.

Skin formation was not observed even after a long period of time.

It was found that processing with the ingredient is easier, and costs are lower than for the common sauce binder and the cellulose ether.

As the ingredient has a high opacity and creates a creamy full-bodied mouthfeel, the content of cream or creme fraiche in soups can be significantly reduced while achieving the same results.