Help

Help


Yes, you can use salt with a maximum level of 1%. But salt will decrease the texture of the final product.

Yes, there is no problem, mix first with the meat / fish and finally add the Bindly GBA solution.

Yes, this method is similar to spherification, different in that it is used to enclose liquid containing alcohol content, as well as liquid with calcium content such as milk and yogurt. When the liquid containing alcohol or calcium salt is dropped into the Bindly Sodium Alginate bath, the liquid will draw itself into a spherical shape and becomes encapsulated by the gel-like membrane formed by the cross-linking of the calcium ions and the alginate polymer strands. There are two factors that need to be or can be adjusted for successful Reverse Spherification. The first is the amount of free calcium ions and density of the liquid to be made for spherification. The amount of free calcium ions needs to be sufficient in order to form a gel-like capsule reaction with sodium alginate. Milk based products such as cream, yogurt or milk already have a sufficient amount of calcium. However, conducting reverse spherification with a liquid containing insufficient calcium ion concentrations, Bindly calcium chloride could be added to the liquid.

No, because this solution will become a gel after 1 hour. This solution should be prepared and directly used.

Yes, you can use our references Bindly TI and GS transglutaminase preparations. Our Bindly RM transglutaminase formula contains sodium caseinate. Casein is a protein derived from milk and should be avoided by anyone with dairy-allergies.

Yes, you can use our references Bindly TI and RM transglutaminase formulas. Our Bindly GS contains fish gelatin and should be avoided by anyone with fish-allergies.

Yes, in Europe transglutaminase is considered as a processing aid. There are some specific legislations in some European countries. For example, in France, they have their own legislation and they specify that if you use transglutaminase in a final product it must be inactivated by heat treatment.

Transglutaminase has neutral sensory properties so doesn’t affect the taste of food.

Above 65°C, the enzyme is gradually denatured and becomes inactive. The enzyme must be deactivated with heat once structure has been given to the product.

You need Bindly Sodium Alginate and Bindly Calcium Chloride.