TRANSGLUTAMINASE
Improves the texture and other physical properties
STARTER CULTURES
Special blends of freeze-dried lactic acid bacteria
ALGINATES
Provides structure to a broad variety of food products
Hydroxytyrosol
The most powerful antioxidant, clean-label solution
RENNET
Microbial coagulant
LACTASE
High purity neutral lactase
NISIN
Natural food preservative
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 meat
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.
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.
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.
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 is a chemical synthesised hydroxytyrosol with an identical
molecular structure to that of natural hydroxytyrosol.
+ 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:
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:
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:
Various benefits for producers and end consumers:
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
