ADHESION AND COHESION IN COATING SYSTEMS – THE KEY TO THE PERFECT PRODUCT

Adhesion and cohesion are two key physicochemical phenomena that play a crucial role in the process of coating food products, particularly in the convenience food segment. Their proper use ensures a durable and aesthetically pleasing coating that not only adheres perfectly to the product but also stands out with an attractive appearance and crispiness.

What Are Adhesion and Cohesion?

• Adhesion is the ability of two different materials to stick together. In the context of coating systems, this refers to the adherence of the coating (e.g., tempura or dry breading) to the surface of a food product such as meat, fish, or vegetables. Adhesion is essential for the coating to evenly cover the product and remain intact during frying, baking, or other culinary processes.
• Cohesion, on the other hand, refers to the internal forces that bind the particles of a given material together. In coating systems, cohesion is responsible for the durability and stability of the coating itself – its ability to maintain integrity during thermal processing and consumption.

Ingredients Affecting Adhesion and Cohesion in Coating Systems

A well-designed coating system requires a precise selection of ingredients that enhance both adhesion and cohesion. Key factors include:

1. Functional FHT Flours
   Functional FHT (Flour Heat Treated) flours are specially developed flours with modified physical and functional properties. Due to thermal processing, these flours exhibit excellent binding properties, improving both adhesion (coating attachment to the product) and cohesion (coating consistency). They are particularly valued in coating systems that support the clean-label concept. Produced through hydrothermal treatment—high temperature and steam under strictly controlled conditions—this process leads to significant changes in the structure of starch and proteins, resulting in unique properties.
2. Modified Starches
   These starches act as adhesives, strengthening the coating’s adhesion to the product. Additionally, they improve cohesion, ensuring the durability of the coating under demanding thermal conditions.
3. Proteins
   Proteins (e.g., wheat, soy, or dairy proteins) play a key role in forming the coating structure, influencing its flexibility and strength. Their presence enhances cohesion, especially in fried products.

Specialized blends such as predusts and wet coatings (e.g., tempura) are also crucial in the coating process. Predusts increase adhesion, allowing better adherence of subsequent coating layers, while tempura contributes to crispiness and an appealing appearance.

A proper understanding and control of adhesion and cohesion are fundamental to producing high-quality convenience food products. These factors ensure that the coating:

• Evenly covers the product, giving it an attractive appearance.
• Remains intact during thermal processing, minimizing material loss.
• Stays durable and crispy, delighting consumers.

We invite you to collaborate with us—together, we will create a product that stands out from the competition!