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Koopmans Batters (part III) - Adhesion and cohesion

Date
Author
Philip Schippers - Food Technologist
Reading time
2 minutes

Batters must have a number of important characteristics. Two properties that are important for a batter is ensuring for a good cohesion and ensuring for a good adhesion. In this article you can read what these terms means.

Adhesion and cohesion - part III

> There’s a whole world behind the science of coating food with batters!
Follow our blog’s the coming weeks to learn more about types of batters and their functions and about how to choose for the right solutions. 

Adhesion
The degree of viscosity determines the pickup of the batter to the core and the breadcrumb to the batter. The ‘pickup’ is the percentage of weight gain after battering and/or breading.  
In addition to the viscosity, the bond - also called adhesion - to the core is also very important (first figure).

Cohesion
A good adhesion ensures that the breadcrumb layer does not come off the product during baking or cutting. In addition to this adhesion, it is often also necessary to have a good cohesion.
This means that the breadcrumb layer must be sufficiently elastic (second figure). After all, the core (example chicken pieces) can shrink or expand during baking. With a good cohesion of the batter, cracking of the coating layer will be prevented.

There’s a whole world behind the science of coating food with batters!
Follow our blog’s the coming weeks to learn more about types of batters and their functions and about how to choose for the right solutions. 

Do you have a question?

Contact us if we can help you with any batter solution.