Optimise your food with Loryma stabilisation systems!

With the Lory® Bind-Range, Loryma has developed innovative thickening, texture-providing and stabilisation systems that give plant convenience and snack products an authentic texture. With Loryma’s functional thickeners, consistency and texture of meat alternatives can be adjusted individually. The portfolio includes thickeners with different properties that are optimally adapted to the application and the manufacturing process of meatless food products. Lory® Bind can be combined with other formulation components such as coatings, breadcrumbs or texturates and convinces by its easy handling in the manufacturing process.

Stabilisation systems for a variety of different applications:

To ensure that meat alternatives taste, smell and feel authentic when being eaten, the Lory® Bind thickening, texture-providing and stabilisation systems provide optimum solutions for a variety of different applications:

Texture of ready-to-eat-products: The functional starch blends ensure that ready-to-eat products have the desired texture as soon as they are removed from the packaging and are ready to eat without any need for further preparation.

Consistent haptics in every state: If the products are to have consistent haptics, both when eaten cold and after heating, the thickener gives them an irreversible internal texture.

Texture of raw meat: Wheat derivatives can also be used to reproduce the special texture of raw meat for grill and pan-fried products. The dimensionally stable basic product only develops its final firmness and texture during preparation by the end-consumer.

Stabilisation systems for a variety of different processes:

The great number of different Lory® Bind thickening, texture-providing and stabilisation systems have been adapted to comply with various manufacturing requirements and process sequences:

“All-in” procedure: The functional blends for pre-cooked snacks and convenience products can be blended directly with the remaining ingredients in a so-called “all-in” process.

Step-by-step processing: Step-by-step processing is also possible, so as to achieve the cooking effect of vegetable burger patties or vegetarian minced meat only during the final preparation. To achieve this, the dry Lory® Bind mixture is activated with water in an initial step to create a thickening matrix, after which the other ingredients are added in the next step. The benefit offered by this method is the batch production in a single mixing aperture.

Stabilisation systems for special requirements:

The innovative Lory® Bind thickening, texture-providing and stabilisation systems are adapted to the requirements of a number of different meatless applications:

For scalded sausages: Vegetable scalded sausages in a tender own casing, are given a strong inner thickening, thanks to Lory® Bind. Am active water film is formed, by means of which the artificial casing and sausage meat can be separated easily.

For bratwurst sausages: The typical mouthfeel of a bratwurst is achieved by the perfect combination of the vegan, edible casing and the vegetable sausage meat.

For breaded products: When making breaded products such as vegan schnitzel-like products or nuggets in tempura dough, Loryma’s thickeners not only create a stable inner structure: they also prevent the formation of a film of water between the product’s surface and the breading, by means of which it sticks better. To ensure the flexible realisation of product ideas, Loryma offers synergistic modular systems of wheat-based thickeners and coatings with special adhesive strengths.