PET Food Processing - September 2022 - 34

CREATING
FORM AND STRUCTURE
Binders help manufacturers create desired texture, structure
and stability in wet and dry pet foods and treats.
By Jennifer Barnett Fox | petfoodprocessing@sosland.com
B
Binders are the glue used to combine ingredients in pet
foods and treats, building structure and improving expansion
while offering varied performance qualities depending
on the choice of texturant.
Binders offer solidity and strength, ensuring the product
does not fall apart when it's packed, transported or
served. Binding can also benefit texture and mouthfeel
with the ability to coagulate and form gels.
Role of binders
Binders used in pet food and treats can be viewed in two
categories - process and product quality, according to
Chad Harris, director, global marketing, Nutrios, Symrise,
Teterboro, NJ. Both categories have a direct influence on
the appearance and shelf life of the finished product.
When applied as a process, binders enable manufacturers
to optimize systems through the improvement of
mixing, blending, binding and cooking steps. This process
also helps reduce waste/non-conformance material.
When it comes to product quality, binding plays a significant
role in overall product yield by controlling factors
such as shrinkage, moisture and fat loss.
Dry pet foods, or kibble, typically have less meat protein
with a high percentage of carbohydrates. Binding in
dry food assists with increasing chew time and reducing
breakage while creating consistent and uniform structures
and shapes. In biscuits, binders help bind fat to
lower product density, boost structure and strength, and
create a crisp texture.
As the amount of meat addition increases, as in the
case of ultra-high, meat-inclusive extruded diets, eggbased
binders help with kibble quality and binding to
generate consistently high-quality dry food.
In the case of wet canned pet foods and gravies, binders
can maintain viscosity during filling and retorting to
provide firmness, structure and water/fat binding to offer
stability throughout an extended shelf life. Wet food has
a high percentage of meat protein and minimal carbohydrates
as compared to dry food. Moisture makes up as
much as 75% to 78% with the majority of nutrients in the
remaining 22% to 25%. Binders hold ingredients together
Binding in dry food reduces product breakage and increases
chew time while creating consistent structures and shapes.
Symrise
34 PET FOOD PROCESSING | September 2022 | www.petfoodprocessing.net
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PET Food Processing - September 2022

Table of Contents for the Digital Edition of PET Food Processing - September 2022

PET Food Processing - September 2022 - Intro
PET Food Processing - September 2022 - FALSE COVERa
PET Food Processing - September 2022 - FALSE COVERb
PET Food Processing - September 2022 - 1
PET Food Processing - September 2022 - 2
PET Food Processing - September 2022 - 3
PET Food Processing - September 2022 - 4
PET Food Processing - September 2022 - 5
PET Food Processing - September 2022 - 6
PET Food Processing - September 2022 - 7
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