Optimise your food with Loryma stabilisation systems!

Improve your meat, veggie and convenience products as well as the process control in your production with Loryma’s Lory® thickening, texture-providing and stabilisation systems. With a broad range of applications, you can use the clean label, modified, vegetarian or vegan Lory® Bind systems for the optimal thickening, stability, texture, and quality of your foods. Loryma’s thickeners offer full functionality and the naturalness provided by the high-quality regional raw material of wheat. They are easy to use, provide an effective result and create successful all-round products with the best label.

Properties of the Lory® Bind thickening, texture-providing and stabilisation systems for food:

  • Based on highly-refined natural ingredients
  • Neutral taste
  • Improvement of texture and malleability
  • Reduction of cooking losses
  • High process safety, quality and cost-effectiveness in manufacturing
  • Easy-to-use.
  • Easy-to-combine Lory® Tex products
  • Selection of clean label and modified Lory® Bind systems
  • Variety of vegetarian and vegan Lory® Bind systems

Applications of Lory® Bind

Application of stabilising systems

Learn more about the possibilities of our binding systems

Press release food enginneering vegan fish
Press release high vegan bacon

Wheat-based thickening, texture-providing and stabilisation systems for contemporary meat-free food products

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.

The wheat-based thickening and stabilisation systems for meat, fish and vegetarian as well as vegan food products at a glance:

Loryma offers vegetarian und vegan alternatives for the production of end-consumer products made from meat or fish a large array of thickening, texture-providing and stabilisation systems. Select your matching product here or take up contact with us – we are happy to advise you.

: Lory® Bind stabilisation systems are thickening agents for the food industry, used for stabilisation and as a texture-providing agent for convenience products made from meat and fish or for vegetarian and vegan alternatives.

Lory® Bind systems for convenience products

Lory® Bind systems for end consumer products made from meat or fish, as well as vegetarian and vegan end consumer products for the applications:

  • Schnitzel/Fillet
  • Doner Kebab
  • Type Nuggets/Sticks
  • Type restructured meat
  • Type Bolognese

Lory® Bind systems for minced-meat products

Lory® Bind systems for end consumer products made from meat or fish, as well as vegetarian and vegan end consumer products for the applications:

  • Type Hamburger
  • Type Meatballs
  • Type Burger Patties
  • Type Cevapcici
  • Type Ravioli
  • Type Pelmeni
As a thickening agent for the stabilisation and for the texture of vegetarian or vegan cold cuts, the Lory® Bind stabilisation systems are available for the food industry.

Lory® Bind systems for sausage

Lory® Bind systems for vegetarian and vegan end consumer products for the applications:

  • Type Boiling sausage
  • Type Barbecue grill sausage
  • Type Cold cuts
With Loryma's thickening agents and stabilisation systems vegetarian spreads are given the optimum consistency and stability.

Lory® Bind systems for fish

Lory® Bind systems for plant-based fishalternatives for the applications:

  • Type fish sticks
  • Type salmon filet
  • Type halibut/cod filet
With Loryma's thickening agents and stabilisation systems vegetarian spreads are given the optimum consistency and stability.

Lory® Bind systems for cold cuts

Lory® Bind systems for vegetarian cold cuts