Gums, binders andother emulsifiers have been investigated for years for their ability to bind pieces of meat, hold moisture, extend product and stabilize product for whatever particular performance interest desired. For example, gums, binders and other emulsifiers can improve sliceability or texture of a product along with other rheological properties, such as how the product performs after numerous reheating or freeze-thaw cycles, says Jeff Sindelar, extension meat specialist at the University of Wisconsin-Madison.
While many of these ingredients have been around for a while, today sodium alginate is emerging because of its functionality, Sindelar says. Sodium alginate has the ability to provide extension and binding capabilities in addition to being perceived as a little bit friendlier item on an ingredient statement, he explains.