Solubility vs Nutrition in Carp Bait
Solubility vs nutrition in carp bait is not a battle between two opposing bait theories. A bait can be highly soluble and still offer very…
Category Bait Science
What Boiling Does to Carp Bait: Heat, Steaming, Leakage and Structure
What boiling does to carp bait is more complicated than simply making a boilie hard. Boiling, steaming and other heat treatments change bait through heat…
Do Enzymes and Phytase Really Improve Carp Bait ?
Enzymes in carp bait can genuinely improve certain ingredient systems, but they are also among the most misunderstood tools in homemade bait making. The word…
Anti-Nutritional Factors in Carp Bait Ingredients
Anti nutritional factors in carp bait matter, but they are also easy to misunderstand. The subject often gets pushed to one of two extremes. Some…
Salt and Minerals in Carp Bait: Sea Salt, Electrolytes and Mineral Balance
Salt and minerals in carp bait can influence taste, ionic strength, ingredient balance, paste behavior and the chemical signal surrounding a finished bait. That makes…
Proteins, Peptides and Hydrolysates in Carp Bait
Proteins, peptides and hydrolysates in carp bait are often discussed as though they are different grades of the same thing. They are not. An intact…
Oils, Fats and Energy in Carp Bait: What Lipids Really Do
Oils and fats in carp bait are often discussed as though they perform one simple job. Add oil for attraction. Reduce oil in cold water.…
Carp Bait Solubility and Leakage: How Bait Releases Food Signal
Carp bait solubility and leakage control how a bait communicates underwater. That does not mean a boilie has to melt, collapse or disappear before it…
Why Carp Have No Stomach and Why It Matters for Bait
Why carp have no stomach is one of the most interesting subjects in carp bait science, but it is also one of the easiest biological…
Green Lipped Mussel in Carp Bait: What GLM Really Does
Green lipped mussel in carp bait has carried an unusually powerful reputation for decades. Say “GLM” around experienced boilie makers and the ingredient is often…