MARINE COLLAGEN
Hydrolyzed collagen powder made from the skins of wild, deep-sea ocean fish
TRANSGLUTAMINASE
Improves the texture and other physical properties
SMART PROTEIN SOLUTIONS
Functional proteins for a wide range of food applications
SMART PRESERVATIVES SOLUTIONS
Clean label, vegan and allergen-free solutions for shelf-life extension
STARTER CULTURES
Special blends of freeze-dried lactic acid bacteria
LACTASE, RENNET, NISIN
High purity neutral Lactase, Microbial coagulant (Rennet) and Natural food preservative (Nisin)
HYDROXYTYROSOL
The most powerful antioxidant, clean-label solution
ALGINATES
Provides structure to a broad variety of food products
BDF NATURLAGEN is our new marine, hydrolyzed collagen powder made from the skins of wild, deep-sea ocean fish such as cod, haddock and pollock. Hydrolyzed collagen consists of small peptides that have a low molecular weight. These small collagen peptides are made using enzymatic collagen hydrolysis. When administered orally, hydrolyzed collagen reaches the small intestine, where it is absorbed into the bloodstream and distributed throughout the body.
BDF NATURLAGEN is produced from wild-caught fish in order to prevent any risk of exposure to antibiotics or hormones, as occurs with farm-raised animals or fish. Cold water species were also selected, as their collagen has a higher essential amino-acid content and higher bioavailability when compared to other animal and fish species.
Main advantages
Main benefits
Topical application
Oral consumption
BDF PROBIND® series products are functional formulations based on the Transglutaminase enzyme in order to improve the properties of final products.
Transglutaminase is an enzyme naturally present in the majority of organisms tissues and involved in various biological processes.
This enzyme catalises the formation of covalent bonds between the aminoacids Glutamine and Lysine of distinct types and origins of proteins such as: caseins, myosins, soya globulins, glutens, actins, etc.
Its crosslinking property is widely used to improve the physical and functional properties of food products.
BDF PROBIND SB® is a new product designed by BDF for those clients who need extra binding in structured meat
BDF PROBIND SB® is a new product designed by BDF for those clients who need extra binding in structured fish
BDF PROBIND® Advantages:
BDF PROBIND® Advantages:
BDF PROBIND® Advantages:
BDF ProtActive PK 1.0 is a pork protein based product with improved functionality specially designed for injected products. Not only can provide better results compared to a high functionality protein, but also can replace meat contain reducing formulation cost.
Main product benefits:
Final product declaration info: Pork protein
BDF ProtActive CN is a chicken protein based product with improved functionality. Not only can provide better results compared to a high functionality protein, but also can replace meat contain reducing formulation cost. The main difference comparted to other ProtActives products is that is sutiable for Halal Diets
Main product benefits:
Final product declaration info: Chicken protein
BDF ProtActive range of product consist on improved proteins from different sources for a wide range of food applications. BDF ProtActive products are functional solutions which either help to improve properties of food products such as physical properties, or it substitutes the protein source from the original raw material.
BDF ProtActive PK is the first product of this line, which is a pork protein based product with improved functionality. Not only can provide better results compared to a high functionality protein, but also can replace meat contain reducing formulation cost.
Main product benefits:
Final product declaration info: Pork protein
BDF PresActive are Clean label solutions for shelf-life extension. These innovative products contain fermented derivatives as functional ingredients that allow to substitute or reduce the use of synthetic preservatives. Moreover BDF Presactive functional blends are produced by natural fermentation. The organic acids produced during fermentation ensure a good taste for a longer period of time and keeps the product fresh.
LyoCulture Dairy series products are high quality European formulations based on mixes of freeze-dried single-strains. LC D is a range of Starter Cultures with guaranteed activity for a wide range of cheese and fermented milk products.
The use of LyoCulture in dairy fermented products helps to obtain standardized and homogeneous fermented products. As DVI(Direct Vat Inoculation) products they are very easy to use. Our products are evaluated to verify overall texture, viscosity, activity, sensory characteristics,post-acidification and shelf-life.
LyoCulture series products are high quality European formulations based on mixes of freeze-dried single-strains. BDF Ingredients Technical Team has recently developed LC V1 - an innovative new vegan blend that fills an especially-important gap in today’s market. This blend provides rapid fermentation, while ensuring excellent textures in final products.
We invite you to take a look at the short (10-second) video and see the results for yourself.
This is a range of acid lactic bacteria blends specially designed for the production of cow, goat and sheep milk cheeses, sour cream, cream cheese and other similar products.
LyoCulture Dairy for Cheese (LC DC) products are classified depending on their:
This is a range of products based mainly on blends of Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus with low post acidification.
LC DY are recommended for the production of fermented milk products such as set, stirred or drinkable yogurt and kefir giving to the final product the desired characteristics:
This is a range of probiotic strains designed for the production of cheese and fermented milk products with probiotics characteristics.
The recommended use is adding LC DP to a standard LyoCulture Dairy product to provide a health-focused added value to dairy products.
BDF LACTASE is an enzyme obtained by the fermentation of Saccharomyces marxianus. The application of BDF LACTASE allows to reduce the lactose content in the milk.
The main benefits of BDF LACTASE are:
Various benefits for producers and end consumers:
BDF RENNET is an enzyme obtained by the fermentation of Rhizomucor miehei. The application of BDF RENNET allows the coagulation of the milk for all varieties of cheese. The product is a granulate that contains the endopeptidase, dextrine and sodium chloride.
The main benefits of BDF RENNET are:
BDF NISIN is a polypeptide food additive based on nisin and obtained from a strain of Lactococcus lactis subsp. lactis (non-GMO) by fermentation. Nisin is a bactericide effective against a great number of Gram-positive bacteria, especially spore-forming bacteria such as Clostridium botulinum, Staphylococcus aureus, Listeria monocytogenes and Bacillus subtilis (not active against Gram-negative bacteria, yeast or moulds). BDF NISIN prevents food products spoilage and improves their shelf life.
Advantages:
Hydroxytyrosol is a polyphenol which is naturally only present in olive trees.
It offers multiple beneficial health effects and it is one of the most powerful antioxidants. Its oxygen radical absorbance capacity (ORAC) is higher than that of green tea and CoQ10.
+ OHlive Antiox N is an Olive Extract with 8% of hydroxytyrosol.
The product is only extracted from the olive fruit so it is less bitter that the leaf extract.
Benefits
Prevents lipid oxidation in different food matrices.
EFSA and FDA approbation for some food applications
Applications
Evidence supports that it prevents lipid oxidation and therefore helps to prolong shelf-life:
Dosage depends on application, but usual doses are:
Benefits
Applications
Benefits
Applications
It can be applied in several types of cosmetics:
Products from the BINDER series are functional formulations based on alginates and calcium.
Alginate is one of the most versatile biopolymers to be found in nature. It is extracted from the cell walls of brown seaweed. It is commonly used in the food and pharmaceutical sectors.
The BINDER series are designed to give structure to a variety of different products. Binder 1.0 is a gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc.
BINDER Advantages:
BINDER 2.0 is a mixture of food additives used as texturizers. It is a gelling agent that helps to improve the texture of meat products, both in hot and cold conditions. The usual dossage is between 1 and 3%, depending on the type of application.
BINDER 2.0 provides the following advantages to emulsified products such as frankfurters, mortadella, emulsified sausages, among others:
BINDER Advantages: