Gelling and Binding Agent (GBA)
Bindly Gelling and Binding Agent (Bindly GBA) is a functional formulation based on alginates and calcium. Alginate is one of the most versatile biopolymers found in nature extracted from the cell walls of brown seaweed and commonly used in the food and pharmaceutical sectors.
Bindly GBA is designed for providing structure and shape to a wide variety of food products and it is particularly suited for improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruits.
Bindly GBA gels in cold. After binding, products are thermo-irreversible (they do not melt) and maybe cut or diced in any manner, frozen or cooked without losing shape or texture.
Suitable for Vegans and Vegetarians, Non-GMO. Suitable for Halal & Kosher diets. Allergen free.
Ingredients: Sodium alginate (E-401), calcium sulphate (E-516), pentasodium triphosphate (E-451i) and tetrasodium diphosphate (E- 450iii).
Dosage: Depending on application. Recommended dosage: 15 to 30 g/kg in final product. Maximum dosage: 50g/kg in final product.
Storage: Keep in a dry cool place.
Best before date: 12 months from manufacturing date in the original packaging.
Inhaltsstoffe: Natriumalginat (E-401), Calciumsulfat (E-516), Pentanatriumtriphosphat (E-451i) und Natriumdiphosphat (E-450iii).
Empfohlene Dosierung: 15 bis 30g/kg im Endprodukt.
Lagerung: An einem kühlen, trockenen Ort aufbewahren.
Ingrédients: alginate de sodium (E-401), sulfate de calcium (E-516), triphosphate de pentasodium (E-451i) et diphosphate de tétrasodium (E-450iii).
Dose recommandée: 15 à 30 g/kg dans le produit final.
Stockage: Conserver dans un endroit frais et sec.
Ingredienti: alginato di sodio (E-401), solfato di calcio (E-516), trifosfato pentasodico (E-451i) e difosfato tetrasodico (E-450iii).
Dosaggio raccomandato: 15 a 30g/kg nel prodotto finale.
Conservazione: Conservare in luogo fresco e asciutto.
How to use Bindly Gelling and Binding Agent (GBA)?
Bindly GBA dissolves in cold water (see applications for guidelines on dosages) and then mixed with the rest of the ingredients. The mass is filled into molds and stored at refrigeration temperatures (2-5ºC), between 8 and 24 hours for the reaction to be completed.
Ideal for use in a wide range of applications including:
- Structured fruit or vegetables, vegan burgers and other vegetarian shaped products
- Meat binding, burgers and shaped meats
- Structured fish and seafood
- Binds non-protein products such as fat, vegetables, fruit and other products