Methods to Improve Cohesion in Vegetable Burgers
If you want to improve the cohesion of vegetable burgers, this article highlights the key factors to achieve a firm, stable and commercially attractive texture. As vegetable burger manufacturers, we know that creating the perfect burger goes beyond combining ingredients: it requires expertise, industrial experience and proven production processes.
Why Do Some Vegetable Burgers Fall Apart?
Lack of cohesion usually results from:
- Excess moisture
- Incorrect use of natural binders
Both factors directly affect the stability and appearance of your burger.
Excess Moisture in Ingredients
High-water ingredients such as fresh vegetables or cooked legumes can weaken the structure of the burger.
At Sanygran, we carefully control hydration and balance our formulations to ensure that vegetable burgers maintain their shape from production to distribution – a crucial factor for consistent performance on the production line and at the point of sale.
Incorrect Use of Natural Binders
Binders act as the “glue” in plant-based solutions. Choosing the right type and dose is essential for burger cohesion.
While flours and vegetable starches are effective, their performance depends on industrial know-how: knowing how and when to integrate them makes the difference between a burger that falls apart and one that delights consumers.
Key Ingredients for Perfect Cohesion
The most stable vegetable burgers combine high-quality vegetable proteins with carefully selected fibres and stabilisers. Some of our essentials include:
- Psyllium fibre: absorbs water and forms a gel that binds proteins and other ingredients.
- Citrus fibre: retains water, improves texture and adds stability.
- Textured proteins from soy and pea: our specialty. They provide structure, water retention and the characteristic plant-based burger texture.
These elements form the foundation, but optimal performance depends on precise industrial processes and deep expertise in ingredient interactions.
Choosing the Right Plant Protein and Support Ingredients
At Sanygran, selecting the right plant proteins and supporting ingredients is key to creating burgers with a firm, juicy and appealing texture.
The strategic combination of proteins and vegetables determines cohesion, juiciness and sensory experience. Our team evaluates each ingredient and its interactions to develop products that meet the most demanding industrial standards.
The Power of Hydrocolloids in Your Formulation
Hydrocolloids are essential allies for perfect cohesion without compromising clean label standards:
- improve the cohesion of vegetable burgers: hydrates in cold conditions and gels when heated, providing firmness during cooking.
- improve the cohesion of vegetable burgers: enhance stability and juiciness.
In expert hands, controlled use ensures improve the cohesion of vegetable burgers without overcomplicating the formula or affecting consumer perception.
From Theory to Production Line
At Sanygran, we know the right formulation is only the beginning. To transform an idea into a competitive product, we apply:
- Careful ingredient selection, reducing the number of components to achieve short, clear labels.
- Optimised industrial machinery, tailored to each type of vegetable burger.
- Batch-by-batch quality control to ensure consistency.
- Refined processes that maintain texture, juiciness and cohesion in every burger.
This ensures your vegetable burgers reach the market ready to stand out in retail shelves and professional kitchens.
Collaborate with Experts
Developing plant-based burgers with perfect texture and flavour requires experience. Our team works with you to:
- Optimise formulations and production processes
- Ensure cohesion and stability in every batch
- Deliver products that appeal to retailers, industrial chefs and R&D teams
A well-cohesive vegetable burger reflects quality, professionalism and customer satisfaction.
We are suppliers of plant-based burgers. Contact Sanygran to find out how we can help you create the perfect product for your business.