Meat Industry

Food Coating

Applications

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