| In several food preparations, there is a need of | | | | synthetic. |
| some sticky substance to bind the ingredients | | | | Most of the times we can make use of the |
| together to make the recipe. The common | | | | substances those will serve the purpose of |
| example of such recipes is the bread in which, | | | | sticking. For example, the sugar syrup honey, or |
| some thing that has this property is required. | | | | the pastes of the floor of wheat etc also work |
| Alternatively, the edible substance for binding may | | | | as natural edible glues. They bind the different |
| be required during rightly presenting the food while | | | | ingredients together and in addition to this, they |
| serving. Therefore, different types of substances | | | | are edible products. Therefore, they in addition to |
| are used for this purpose since the historical | | | | just binding the ingredients together also provide |
| times. Some of these are the food substances | | | | nutrition to the body. Among these products, the |
| themselves, which are sticky as sugar when | | | | cornstarch or other starches are now widely |
| mixed with water, gelatin, etc. | | | | being used for this purpose. They are very good |
| However, in addition to this also many special | | | | binders and in addition to this they do not affect |
| types of edible glues are also manufactured and | | | | the taste of the food preparation at all. |
| used in the world. This may be either natural or | | | | |