Cold-set binder for soups and salads

Cold-set binder is a binder that has been developed to bind or stabilise moisture separation of various 'wet' products. For example, it is used for vegetables and meat, but especially for soups and salads. You add the additive when your food is at a low temperature. It cannot be used during a heating process. At Natural Spices you can easily buy cold-set binder online in a package of 750 grams, 1.5 kilos or 7 kilos.

How do you use cold-set binder?

The use of cold-set binder in your kitchen is very simple. If you see that the food you have prepared still contains too much moisture, sprinkle the cold binder over the food. The rule of thumb is that for every kilo of food you use five grams of this binder. After mixing this additive through your food, wait a few minutes. In this way the binder gets time to do its work and to achieve the desired effect. Then you mix your product again. Does the moisture appear to be insufficiently bound? Then repeat this simple process again.

The composition of cold-set binder

This cold-set binder consists of dextrose and thickener. You can buy the product online from us. Dextrose is a sugar derived from corn. From a chemical point of view, this type of sugar is almost identical to glucose. It is also popularly called grape sugar, but it has nothing to do with this type of fruit. Its binding properties make it an ideal product to use in foodstuffs.

The difference with hot binder

The name says it all, but the difference with hot binder is the temperature of the food you want to bind. Hot binder is added during the heating process of a soup or sauce, for example. Hot binder is seen as a basic binding agent. If you have used hot binder in your preparation, it is possible to use cold binder afterwards, but not the other way around.