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.
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.
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.