Binders and methods of making and using the same
A comestible binder includes water, glycerol, and about 25% by weight or greater of a protein source including a protein. A comestible product includes inclusions and the binder holding the inclusions together in the comestible product. A method of forming a binder includes combining water, glycerol, and about 10% by weight or greater of the protein source to form a binder composition. The method also includes removing water at a dehydrating temperature less than a denaturation temperature of the protein to achieve the binder having a predetermined moisture level without denaturing the protein. The binder includes about 25% by weight or greater of the protein source and the protein is not in a denatured state in the binder. The protein source may include a pulse protein, a lentil protein, a chickpea protein, a potato protein, a rapeseed protein, a sunflower protein, an algae protein, or a combination thereof.
1 . A comestible binder comprising water, glycerol, and at least one protein source comprising protein, wherein the glycerol is about 18% to about 35% by weight of the comestible binder, wherein the protein is at least 25% by weight of the comestible binder, wherein the at least one protein source is selected from the group consisting of a pulse protein source, a lentil protein source, a chickpea protein source, a potato protein source, a rapeseed protein source, a sunflower protein source, an algae protein source, and combinations thereof, and wherein the protein is not in a denatured state in the comestible binder.
2 . The comestible binder of claim 1 , wherein the comestible binder has a water activity in the range of about 0.30 to about 0.60.
3 . The comestible binder of claim 1 , wherein the comestible binder has a water activity in the range of about 0.35 to about 0.40.
4 . The comestible binder of claim 1 further comprising at least one additive.
5 . A comestible product comprising:
a plurality of inclusions; and
a binder holding the plurality of inclusions together in the comestible product, the binder comprising:
water;
glycerol; and
at least one protein source comprising protein, wherein the glycerol is about 18% to about 35% by weight of the comestible binder, wherein the protein is at least 25% by weight of the comestible binder, wherein the at least one protein source is selected from the group consisting of a pulse protein source, a lentil protein source, a chickpea protein source, a potato protein source, a rapeseed protein source, a sunflower protein source, an algae protein source, and combinations thereof, and wherein the protein is not in a denatured state in the comestible binder.
6 . The comestible product of claim 5 , wherein the binder has a water activity in the range of about 0.30 to about 0.60.
7 . The comestible product of claim 5 , wherein the binder has a water activity in the range of about 0.35 to about 0.40.
8 . The comestible product of claim 5 , wherein the at least one protein source includes a potato protein source.
9 . The comestible product of claim 5 , wherein the binder further comprises at least one additive.
10 . The comestible product of claim 5 , wherein the plurality of inclusions comprise solid foods selected from the group consisting of cereal, seeds, nuts, grains, legumes, fruits, and combinations thereof.
11 . The comestible binder of claim 1 , wherein the at least one protein source includes a potato protein source.
12 . The comestible product of claim 5 , wherein the protein and the glycerol are at a ratio of 1:0.9 to 1:1.3 by weight in the comestible binder.
13 . The comestible binder of claim 1 , wherein the protein and the glycerol are at a ratio of 1:0.9 to 1:1.3 by weight in the comestible binder.
14 . The comestible binder of claim 1 , wherein the protein source is a protein concentrate of 80% or more of protein, by weight.
15 . The comestible binder of claim 1 , wherein the protein source is a protein isolate of 90% or more of protein, by weight.
16 . The comestible product of claim 5 , wherein the protein source is a protein concentrate of 80% or more of protein, by weight.
17 . The comestible product of claim 5 , wherein the protein source is a protein isolate of 90% or more of protein, by weight.