BDF PROBIND® Advantages

• Increases gel strength, facilitating protein meshing
• Reduces syneresis. Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and reducing final product costs
• Increases creaminess, helping to lower cream content
• Helps to eliminate gums and gelatin
• Increase creaminess and texture in products with a low fat content

BDF PROBIND® Advantages

• Increases final cheese production by up to 20%
• Reduces syneresis
• Increases and improves texture
• Reduces the addition of powdered milk, standardizing and reducing final product costs

BDF PROBIND® Advantages

• Increases final cheese production by up to 15%
• Reduces syneresis
• Increases and improves texture
• Reduces and eliminates the addition of proteins, standardizing and reducing final product costs

BDF PROBIND SB® is a new product designed by BDF for those clients who need extra binding in structured meat

• Ideal for chicken binding, specially previously injected chicken
• The meat texture remains enterly preserved
• No heat treatment or freezing are needed for binding
• Final products made with BDF PROBIND SB are stable after cooking
• It can also be used for Kebab, Fish and Seafood binding

• Adds value to lower quality products
• Smaller scallops can be used to obtain bigger caliber
• Can be frozen, sliced, cooked and/or shaped as desired
• Doesn't affect the taste

BDF PROBIND® Advantages:

• Vegan sausages with great texture and meat-like mouthfeel
• Improves elasticity
• Can be used with a wide variety of plant-based proteins
• The final product can be smoked, sliced, cooked and/or frozen while maintain the shape and texture

BDF PROBIND® Advantages:

• The texture and viscosity of plant-based recipe is very similar to a traditional dairy stirred yoghurt.
• Clean label recipe: no stabilizers or texturizing additives needed
• Non-dairy product with the healthy properties of fermented products.

BDF PROBIND® Advantages:

• Allows the use of tofu leftovers, otherwise considered a waste ingredient, creating an added-value product.
• Creates innovative products by mixing the tofu with a variety of ingredients. You can incorporate trendy ingredients to draw attention to your product.
• Final product can be sliced, cooked and/or frozen maintaining the shape and texture.

BDF PROBIND® Advantages:

• Improves texture while standardizing the final product
• Facilitates the elimination of phosphates and caseinates
• Improves meat bite
• Enhances de final texture in low sodium products
• Helps to reduce final product costs

BDF PROBIND® Advantages:

• Improves the look and appeal of slices
• Reduces slicing losses
• Enhances final texture in low sodium products
• Helps eliminate phosphates

BDF PROBIND® Advantages:

• During the maturing process, the product gains firmness much more rapidly.
• Texture and binding are improved during the primary stages of the curing process.
• Reduces slicing losses, improving final product costs.

BDF PROBIND® Advantages

• Improves texture and elasticity
• Reduces the need for the addition of other proteins to Surimi/Fish balls improving the elasticity and firmness of the product
• Facilitates the incorporation of mechanically deboned fish (MDF)
• Creates strong bonds between proteins

BDF PROBIND® Advantages

• Improves texture and elasticity
• Reduces the need for the addition of other proteins to Fish balls improving the elasticity and firmness of the product.
• Facilitates the incorporation of mechanically deboned fish (MDF)
• Creates strong bonds between proteins

BDF PROBIND® Advantages

• Improves bread production when using low protein wheat flour and damaged wheat flour
• Improves performance in gluten free flour
• Improves the volume and texture of frozen dough

BDF PROBIND® Advantages

• Improves puff pastry manufacture when using low protein wheat flour and damaged wheat flour
• Helps to lower fat content in the recipe
• Improves the volume and texture of frozen puff pastry

BDF PROBIND® Advantages

• Improves pasta production when usling low protein wheat flour and damaged wheat flour
• Improves firmness and elasticity of pasta and noodles products
• Helps to mantain the desired texture characteristics over long periods of time

BDF PROBIND® Advantages

• Transforms meat trimmings into standardized portions with high added value
• Once structured, the product can be cooked or frozen without losing shape or texture

• Improves meat texture and binding between meat and fat slices
• Facilitates slicing
• Minimises the formation of holes during cooking 
  
• Helps to reduce phosphates
• Reduces water loss during cooking processes
• Allows more meat trimmings to be used (direct cost benefits)
• Helps maintain shape in low-quality kebab textures

BDF PROBIND® Advantages

• Transforms fish trimmings with no commercial value into standardized portions with a high added value
• Once structured, the product can be cooked or frozen without losing shape or texture
• Facilitates the addition of water
• Creates strong bonds between proteins

• Enhances a better setting of the gel in low quality products
• Improves texture and elasticity
• High performance with soya protein which brings quality benefits in economical meat balls
• Improves consistency and bite
• Facilitates the reduction of proteins added

• Top quality transglutaminase enzyme.
• Highly-controlled transglutaminase activity: assured, regular activity.
• Broad range of activities, helps to adapt to your needs.
• Widely used in meat-ingredient blends.

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:

• Growth temperature
• Proteolytic activity
• Gas production

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:

• Viscosity
• Aroma
• Gas production

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.

• LC DP1: Bifidobacterium bifidum.
• LC DP2: Lactobacillus acidophilus.
• LC DP3: Lactobacillus casei.
• LC DP4: Lactobacillus casei subsp. rhamnosus.
• LC DP5: Lactobacillus plantarum.
• Mixes of probiotic strains.
• Mixes of probiotic strains with Lyoculture for yogurt and fresh cheese production.

BINDER Advantages:

• Suitable for reducing the fat content in a final product or for substituting animal (saturated) fat for vegetable (unsaturated) fat
• Allows the addition of a high proportion of water, reducing calorie intake and manufacturing cost of the final product
• Structured fat is thermo-irreversible (it does not melt) and may be cut or diced in any desired manner and added to the product during the production process
• Can be used with any kind of vegetable oil

• Transforms cuts without commercial value into standardized portions with a high added value
• Allows the addition of up to 35% water
• Cost effective
• Structured products are thermo-irreversible (they do not melt) and may be cut or diced in any manner, and added to the product during the production process. For cooked, fresh and cured products

BINDER Advantages:

• Transforms cuts without commercial value into standardized portions with a high added value.
• Allows the addition of up to 35% water
• Cost effective
• Structured products are thermo-irreversible (they do not melt) and may be cut or diced in any manner, frozen or cooked

BINDER Advantages:

• Allows the creation of new, vegan or vegetarian products. 
• Provides structure and mouthfeel to a wide range of products.
• Structured burgers can be cut, frozen or cooked without loosing its shape
• Suitable for Halal and Kosher labeling.

BINDER Advantages:

• It allows hamburgers to be obtained with an additional 40% yield
• It may be used to manufacture products with the tender texture of high-quality meat
• It prevents avoids volume losses after cooking
• It ensures post-cooking reductions of less than 15%, while normal shrinkage in hamburgers is between 20 and 25%
• It is applicable in continuous production processes

BINDER Advantages:

• Easy to process 
• Adds new value to meat trimmings
• Allows significant amounts of water to be added
• After binding, product can be sliced, frozen and/or cooked without any loss of shape or texture
• Facilitates the production of standardized weight portions
• Allergen free

Benefits 

Prevents lipid oxidation in different food matrices.

• Low application dosage
• No bitter taste
• Soluble in water and oil
• Allergen free
• GMO free
• Vegan
• No E-numbers

EFSA and FDA approbation for some food applications

Applications

Evidence supports that it prevents lipid oxidation and therefore helps to prolong shelf-life:

• Products from the meat industry
• Fish oil
• Commercial vegetable oils with different saturation levels

Dosage depends on application, but usual doses are:

• Powder: 0.1 – 1 g/kg

Benefits

• Immune system activation: Improves resilience capacity and prevents renal and immune system damage due to strenuous exercise
• Protection against LDL (cholesterol) oxidation, reduction of coronary heart diseases and the risk of osteosclerosis
• Neutralises free radicals and protects against cancer
  
  

Applications

• Daily values have not been established but there are food supplements on the market with 25mg of HT per serving
• Combinable with other food supplements

Benefits 

• Dermoprotector (sunlight)
• Anti-aging
• Antimicrobial activity at skin application
• Anti-inflammatory
• Acts at an intra-cellular level

Applications

It can be applied in several types of cosmetics:

• Facial masks
• Facial serums
• Eye contour creams
• Moisturizer

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 and sodium chloride.

The main benefits of BDF RENNET are:

• Powder format easy to handle 
• Label-friendly coagulant: non GMO, organic, vegetarian, vegan, kosher and halal
• Consistent quality at affordable cost in use
• Flexible packaging sizes available 
• European production

BDF LACTASE is an enzyme obtained by the fermentation of Aspergillus oryzae. The application of BDF LACTASE allows to reduce the lactose content in the milk.

The main benefits of BDF LACTASE are:

• Powder format easy to handle 
• Affordable application cost 
  
  

Various benefits for producers and end consumers:

• Lactose free / lactose reduction
• Sugar reduction without compromising taste
• Texture improvement

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

• Wide antibacterial activity spectrum
• Increase food preservation
• Application in a wide range of food products