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BDF NATURAL FLYERBrochure |
BDF Natural Ingredients S.L. | ||
BDF NATURAL PRODUCT POWERPOINT PRESENTATIONBrochure |
BDF Natural Ingredients S.L. | BDF Natural is a company dedicated to the manufacture of food ingredients and additives with a range of products produced by its own R+D department. | |
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BINDER 1.0Product |
BDF Natural Ingredients S.L. | BINDER 1.0 is a product designed to give structure to many different products. Since it is easy to apply it can be used in all kinds of production processes. It is a gelling agent particularly suited to improve texture and overall appearance of meat. |
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PROBIND CHProduct |
BDF Natural Ingredients S.L. | PROBIND CH contains the enzyme transglutaminase (EC 2.3.2.13 CAS No. 80146- 85-6) is obtained from recombination of the enzyme by methods of genetic engineering as heterologous proteins produced in culture systems of bacteria, cells and yeast, preferably from strains of microorganisms such as the genus Streptoverticillium mobaraense. |
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PROBIND FSHProduct |
BDF Natural Ingredients S.L. | PROBIND FSH offers an innovative way to give portion control in fish processing, which allows the effective use an added-value enhanced of raw materials. |
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PROBIND GTProduct |
BDF Natural Ingredients S.L. | PROBIND GT offers an innovative way to give portion control in meat processing, which allows the effective use an added-value enhanced of raw materials. Strong binding by cross-linking of protein molecules Easy to handle effect on flavour Applicable for any further processing such as smoking, coating, heating or freezing after binding is completed No need to heat/freeze for binding. PROBIND GT is allergen free |
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PROBIND MBProduct |
BDF Natural Ingredients S.L. | PROBIND MB offers an innovative way to give portion control in meat and fish processing, which allows the effective use an added-value enhanced of raw materials. |
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PROBIND TXProduct |
BDF Natural Ingredients S.L. | PROBIND TX is a kind of food production of novel protein, designed for improve the characteristics of cooked products. The aplications of transglutaminase in food process: improvement of the food texture Improvement of the nutrition value of protein Easy to handle effect on flavour Quality improvement of PSE meat Applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. reduction of phosphates or protein ingredients improving the fl |
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