Meat Industry

Food Coating

Food Coating Meat Products

Food Coating Adhesion

Food coating systems are required to adhere or bind to the surface of food products such as fish, chicken, red meat pieces, etc., with the function of maintaining the integrity of the product, providing an attractive looking coating with the right crunch or textural profile and eating quality for consumers.

Apart from providing the suitable texture and eating quality the coating also needs to fulfill a number of technical requirements to allow the product to go to the consumer market in the right condition.

Technical Needs

  • Adhering to the surface of the meat product
  • Help prevent blow outs or coating separation on cooking
  • Help to maintain cook yield of the meat product
  • Provide suitable colour after cooking
  • Provide suitable crunch, texture

Gateway Products - Ingredients for Coatings include:

Thermflour

Heat treated wheat flour

  • Used in batters
  • Batter viscosity control

FSP 50

Functional Soy Protein

  • Used in pre-dusts and batters
  • Aids viscosity control
  • Helps reduce fat absorption

FSP 70

Functional Soy Protein

  • Used in pre-dusts and batters
  • Aids viscosity control
  • Helps reduce fat absorption

Soy Crumble Medium and Fine

Textured soy particle for coating

  • Used in Gluten Free coatings
  • Excellent crunch
  • Golden yellow after frying
  • No greying with storage on fresh crumbed product
  • Suitable for deep frying and oven frying/roasting
  • Pleasant flavour and works well with seasoning

Bindaze Fine

Whole Grain White Maize Flour - heat treated - Gluten Free

  • Used in Gluten Free coatings and batters
  • Batter viscosity control

Vital Wheat Gluten

  • Used in pre-dusts and batters
  • Aids adhesion

Vegebind P

Functional Pea Protein, Fibre, Starch

  • Used in pre-dusts and batters
  • Aids viscosity control
  • Helps reduce fat absorption
  • Used in Gluten Free coatings and batters

Bindaze Yellow

Whole Grain Yellow Maize Flour - heat treated - Gluten Free

  • Used in Gluten Free coatings and batters
  • Batter viscosity control

Devital Wheat Gluten

  • Used in pre-dusts and batters
  • Aids adhesion
  • Does not form a gluten matrix

Summer Bind

Whole Grain White Sorghum Flour - heat treated - Gluten Free

  • Used in Gluten Free coatings and batters
  • Batter viscosity control

EWP90

Enhanced Wheat Protein that has:

  • Excellent synergy with meat and collagen proteins.
  • Reduces coating blow out
  • Provides excellent adhesion
  • Utilised in pre-dusts and batters
  • Helps to retain moisture

Summer Bind R

Whole Grain Red Sorghum Flour - heat treated - Gluten Free

  • Used in Gluten Free coatings and batters
  • Batter viscosity control

ISP 928C

Isolated Soy Protein - low viscosity

  • Gellation on cooking for moisture stability
  • Reduces coating blow out
  • Provides excellent adhesion
  • Utilised in pre-dusts and batters

Soy Flour Defatted

  • Used in pre-dusts and batter
  • Helps reduce fat absorption