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  2. The 1-Ingredient Upgrade for Better Meatloaf (Works Every Time)

    www.aol.com/1-ingredient-upgrade-better-meatloaf...

    Arguably the best meatloaf recipes call for some sweetness, like ketchup, BBQ sauce, brown sugar, molasses, etc. That’s because sweetness helps balance the meaty, savory flavors.

  3. Humectant - Wikipedia

    en.wikipedia.org/wiki/Humectant

    Regional kinds of cookies often use humectants as a binding agent in order to keep moisture locked into the center of the cookie rather than have it evaporate out. [13] Humectants are favored in food products because of their ability to keep consumable goods moist and increase shelf-life. [5]

  4. Binder (material) - Wikipedia

    en.wikipedia.org/wiki/Binder_(material)

    A binder or binding agent is any material or substance that holds or draws other materials together to form a cohesive whole mechanically, chemically, by adhesion or cohesion. More narrowly, binders are liquid or dough-like substances that harden by a chemical or physical process and bind fibres, filler powder and other particles added into it.

  5. Meatloaf - Wikipedia

    en.wikipedia.org/wiki/Meatloaf

    This tradition of additions still lives on, but with new goals: primarily, producing a lower-fat dish with superior binding and consistency. Meatloaf recipes in America are typically made with a sauce or relish, often applied before cooking. Many recipes call for a tomato sauce to be poured over the loaf, which forms a crust during baking. [25]

  6. Thrombin - Wikipedia

    en.wikipedia.org/wiki/Thrombin

    Thrombin, combined with fibrinogen, is sold under the brand name Fibrimex for use as a binding agent for meat. Both proteins in Fibrimex derives from porcine or bovine blood. [ 30 ] According to the manufacturer it can be used to produce new kinds of mixed meats (for example combining beef and fish seamlessly).

  7. Leavening agent - Wikipedia

    en.wikipedia.org/wiki/Leavening_agent

    In cooking, a leavening agent (/ ˈ l ɛ v ən ɪ ŋ /) or raising agent, also called a leaven (/ ˈ l ɛ v ən /) or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture.

  8. “I’m Not Even Mad, That Was Amazing”: 50 Of The ... - AOL

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  9. Carboxymethyl cellulose - Wikipedia

    en.wikipedia.org/wiki/Carboxymethyl_cellulose

    CMC is used in textiles as a thickening agent in textile printing, constituting about 2-3% of printing pastes. It is also used in fabric finishing to affect the fabric's texture. Additionally, CMC serves as a binding agent in non-woven fabrics, contributing to the strength and stability of the material.