This may help you.
BINDERS - Also known as Soy, Soy Protein Concentrate, Soy Flour, Soy Grits, Soy Protein Isolate - All soy products have a high protein value. This gives soy its binding capability, allowing you to add water (called added water) to your sausage for a moister product. These ingredients are used to prevent weight loss and shrinkage to products being processed in the smokehouse, by helping to retain the natural juices (called bound moisture) in the meat. This product also helps to bind the sausage together and can be used in meat products such as burgers to retain the natural juices from cooking out. Although not generally used in fresh sausages it may be added with good results. You should use the following ratios:
• Smoked products Use binder up to 5% of the meat weight.
• Fresh products Use binder up to 3% of the meat weight.
Sausage binder weighs out at about 4 oz. per cup so 4 cups would equal about one lb. Soy grits are used in patties and products like Hamburger Helper®.
Soy protein concentrate is made from the refining process of soy beans
These binders are ineffective for the most part of holding water and the natural juices, which are in the meat (called bound moisture) at temperatures in excess of 165°F.
POTOTO STARCH “BOOM” - A very high-quality binder that will hold fat & has superior water holding capacity. Great for keeping very lean products moist during processing & cooking. Mix in this product after the cure, salt and seasonings have been added to meat mix.
Recommended applications - reduced fat emulsified meat products, marinades and hams
- Hi Viscosity
- Improves yield
- Non-allergenic
- Bland flavor - Will not add unacceptable flavor
- One to one replacement with milk
CARROT BINDER “C-BIND”
Use as an alternative to soy binder, soy protein & dry milk. This binder is created from carrot fiber. Will hold up to 27 times its weight in water thus retaining moisture & delivering a juicier product. It does not effect the taste of the product.
All natural
"GRAS" approved
Non-HMO
Non-allergenic
Isolated Carrot Product
1-1/2 oz. Pkg- dos 25 lb of sausage
WATER - Water is used in sausage making to add moisture to the meat, to add lubrication to the stuffing process and to help distribute the seasonings through out the meat. This water, called added water, will cook out of the meat before the natural moisture, called bound water, cooks out of the meat. Thus, you have a moister product when cooked. Water is also added to lubricate the meat making it easier to stuff into casing. Adding water to the seasoning and ingredients helps carry them into the meat and distributes them evenly during the mixing stage. You can add water up to 10% of the meat weight. Always use ice-cold water.
Water is also used to shower the finished product after smoking. This stops the cooking process and prevents swiveling. Some water supplies have high lime contents that leave white powder spots on sausage after showering. Check for hard water.
NON-FAT DRY MILK - Milk powder has been used for years in sausage making. Acts as a binder by helping to retain the moisture of the meat. Although not highly effective as a binder, it can impart a creamier taste to some sausage products. You can use up to 12% (of the meat weight) without affecting the taste of the sausage. This product is good at hiding salt flavor in most sausage and is used in liver sausage, hot dogs and bologna
FERMENTO - Use to produce a tangy taste in sausage such as summer, pepperoni and thuringer. The recommended level to start with is 3%, add up to 6% to produce a tangier taste, but do not exceed 6% or the sausage will become mushy. This product does not require refrigeration.
ENCAPSULATED CITRIC ACID: Use encapsulated citric acid when making summer sausage or snack sticks and that distinctive “tang”, associated with reduce pH, is desired but the lengthy fermentation cycle is not. When used correctly, it is almost impossible to tell if the sausage was manufactured by fermentation or by the use of this product. There is no need to worry about processing under special conditions. You just add the citric acid to the meat at end of the mixing process (making sure that you do not grind meat again), and then blend into the meat by hand or by mixer. If using a meat mixer, mix only until the encapsulated citric acid is blended into the meat mix, usually about one minute is enough. Longer mixing can cause the capsules to rupture resulting in the premature release of the citric acid.
Encapsulated citric acid is citric acid, a naturally occurring acid that has been encapsulated (coated) with maltodextrin, a hydrogenated vegetable oil, which will melt at 141-147 degrees F. releasing the citric acid into the meat product. This prevents the citric acid from releasing and prematurely lowering the ph of your sausage meat mix. If the meat’s ph drops before the protein sets at 105-115 degrees, you will get a negative effect on the texture of your finished sausage. It won't bind as well, and the texture will be crumbly.
Encapsulated citric acid should be added and mixed in after the grinding is complete as not to rupture the capsules. Since the encapsulation prevents release into the meat until the meat’s internal temperature reaches 141-147 degrees F. a ruptured or damaged capsule will release the citric acid prematurely causing the undesired affects listed above.
Once the capsule is melted releasing the citric acid into the product decrease in pH is achieved resulting in the distinctive "tang" or sour taste associated with reduced pH products.
Suggested usage for this purpose is 3 oz. for 25 lb. of meat. (Too much Citric Acid will cause the meat to turn white.) Also use to preserve color of fresh sausage during storage. Use 1/2 oz. to 1 oz. per 100 lb. of meat for this purpose.
Use Citric Acid to raise the acid level in low acid varieties of tomatoes. Once considered an acid food that could be safely canned in a boiling-water canner. However, when some newer, less acidic varieties of tomatoes are canned, certain precautions must be taken to trevent the potential for botulism.
Home brewers often use citric acid, for example to lower mash or water pH and adjust to acid level in fruit wines.
