Most recipes for cooking methods such as baking likely need the usage of a binding agent or a thickener. Binding agents are substances that prevent a mixture from separating or dispersing. They hold the mixture together. They include eggs, corn starch and flour which are mainly for home use, while others such as guar gum and pectin are used in the food industry.
Thickening agents –Are substances added to sauces, stews and soups for the enhancement of their texture and consistency in addition to preventing them from separating. Usually, thickening agents constitute four main agents: proteins, fats, polysaccharides or food ingredients. Proteins from animal sources such as gelatin, eggs, and collagen are used for thickening. Polysaccharides – a form of carbohydrates, which are obtained from plant foods including starches such as rice, wheat, potato, arrow root, maize etc. are also used as thickening agents. Ingredients such as pectin, and gums are also thickening agents. Fats i.e. butter are used as thickeners.
Emulsifiers are food substances utilized in the mixing of two immiscible substances – undergo separation even when combined (e.g. oil and water).Characteristically, emulsifying agents contain a hydrophobic end-attracted to oil and a hydrophilic end-attracted to water, which allow the immiscible substances to integrate into each other.
To illustrate, emulsifiers are included during the freezing process of ice-cream products to ensure that they don’t undergo rapid melting once they are served and in maintaining their smooth texture. Prior to the selection of an emulsifying agent, factors such as its functions, procedures, and emulsion phases should be considered. Emulsifying agents are responsible for the stabilization of emulsions by ensuring that mixtures of immiscible liquids are prevented from separating. They facilitate the blending of the immiscible liquids.
Leavening agents are also known as raising agents , and they aid in enhancing the texture and structure of various foods through gaseous expansion or fermentation. They are utilized to maintain the texture of a food as well as improve its porosity and volume. Are normally used in baked goods such as breads, pastries, cakes etc. There are 3 main types of leavening agents including chemical agents, biological agents and mechanical agents. Depending on the leavening agent, the method of operation varies whereby biological agents i.e. yeast and bacteria ferment the organic components in foods, chemical agents such as baking soda and baking powder release gases from their reaction with heat or moisture and by mechanical incorporation when yeast, eggs, baking powder and baking soda are exposed to air .For example, when eggs or cream are whisked to create foam in swiss rolls and sponge cakes.
Coating agents are food substances added to other foods to preserve their aroma, moisture and taste. They preserve a food’s quality and appearance, its freshness, and prevent mould erosion. Through the use of coating agents on fruits, water evaporation and microbial invasion are impeded, in turn extending shelf-life. As for confectionary such as chocolates and sweets, the coating allows for a shiny appearance making them more appealing, of quality and well-preserved. Examples of coating agents include eggs, breadcrumbs, batter etc.
Various foods serve various functions in cookery. Some act as thickeners, emulsifiers or leavening agents; others as binding agents or coating agents while others serve more than one use.