| BINDER 1.0 | BDF Natural Ingredients S.L. | BINDER 1.0 is an odorless powder and 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. Based on alginates and calcium, it is easy to a...展開 BINDER 1.0 is an odorless powder and 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. Based on alginates and calcium, it is easy to apply and can be used in a wide array of production processes. This product can be used to reduce the fat content in a product or substitute animal (saturated) fat for vegetable (unsaturated) fat. 收起 | |
| Binder 2.0 | BDF Natural Ingredients S.L. | Binder 2.0 is an odorless powder and 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. Based on alginates and calcium, it is easy to a...展開 Binder 2.0 is an odorless powder and 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. Based on alginates and calcium, it is easy to apply and can be used in a wide array of production processes. Binder 2.0 can be used to reduce the fat content in a product or substitute animal (saturated) fat for vegetable (unsaturated) fat. Binder 2.0 has similar properties as Binder 1.0 but with a higher gel strength and faster reaction. 收起 | |
| Doreckonsoy 100 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 100 is an enzymed soy protein Isolate produced from soy beans. It disperses well, lowers viscosity, and provides excellent nutritional properties. This product is designed for use in the meat industry through injection in the brine system. Mea...展開 Doreckonsoy 100 is an enzymed soy protein Isolate produced from soy beans. It disperses well, lowers viscosity, and provides excellent nutritional properties. This product is designed for use in the meat industry through injection in the brine system. Meat can be tenderized by injecting a mixture of soy protein isolate with salt water. This product improves firmness and quality of meat products. 收起 | |
| Doreckonsoy 200 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 200 is an soy protein isolate produced from soy beans. It is highly dispersible, bland in flavor and low in viscosity. It provides excellent nutritional properties. This product is widely used in nutrition food and health food industry in prod...展開 Doreckonsoy 200 is an soy protein isolate produced from soy beans. It is highly dispersible, bland in flavor and low in viscosity. It provides excellent nutritional properties. This product is widely used in nutrition food and health food industry in products such as dry blend / powdered sport and health drinks, energy beverage, protein fortified beverage, instant beverage, soymilk products, yogurts, dairy product and milk alternatives. 收起 | |
| Doreckonsoy 60 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 60 is a soy dietary fiber produced from soy beans. It has a high dietary fiber content, and has 15% min functional protein content. It is a good emulsifier, thickener, stabilizer, and is widely used for making sausages, burgers, bakery produc...展開 Doreckonsoy 60 is a soy dietary fiber produced from soy beans. It has a high dietary fiber content, and has 15% min functional protein content. It is a good emulsifier, thickener, stabilizer, and is widely used for making sausages, burgers, bakery products, nutrition food, health food, and other food products. 收起 | |
| Doreckonsoy 70 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 70 is a soy protein concentrate produced from soy beans. It provides superior fat emulsification and stabilizing property. And it forms emulsion by using bowl-choppers or homogenizers. It is used mostly in comminuted, minced, ground meat / po...展開 Doreckonsoy 70 is a soy protein concentrate produced from soy beans. It provides superior fat emulsification and stabilizing property. And it forms emulsion by using bowl-choppers or homogenizers. It is used mostly in comminuted, minced, ground meat / poultry and fish products (emulsified meat formulation, patties, pressed loaves, emulsion type sausages, frankfurters and bologna, canned luncheon meat, Surimi etc.) to increase fat retention and nutritional property. It is also used in bakery, meat alternatives, and vegetarian foods. 收起 | |
| Doreckonsoy 80 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 80 is a so protein isolate produced from soy beans. It has good gelling strength by water-hydration, and it is an excellent emulsifying agent, providing homogenous heat stable emulsion. It is applied by bowl-chopping & mixing; homogenizing & e...展開 Doreckonsoy 80 is a so protein isolate produced from soy beans. It has good gelling strength by water-hydration, and it is an excellent emulsifying agent, providing homogenous heat stable emulsion. It is applied by bowl-chopping & mixing; homogenizing & emulsifying. Doreckonsoy 80 is used in poultry, meat and dairy. 收起 | |
| Doreckonsoy 90 | Dezhou Ruikang Food Co., Ltd. | Doreckonsoy 90 is a lecithinated soy protein isolate produced from soy beans. It has good gelling strength by water-hydration, and is an excellent emulsifying agent, providing homogeneous, heat stable emulsion. It is applied by bowl-chopping & mixing; ho...展開 Doreckonsoy 90 is a lecithinated soy protein isolate produced from soy beans. It has good gelling strength by water-hydration, and is an excellent emulsifying agent, providing homogeneous, heat stable emulsion. It is applied by bowl-chopping & mixing; homogenizing & emulsifying. This product is used as a binder, emulsifier, nutrition enhancer, to Improve structure, yields, and reduce cooking losses. It is processed in meat products, poultry products and dairy-type products. 收起 | |
| Probind BF | BDF Natural Ingredients S.L. | Probind BF is a transglutaminase enzyme that is designed to improve the physical properties of beef products. The strong binding occurs by cross-linking of protein molecules. This product can be cooked or frozen without losing shape or texture. Probind BF...展開 Probind BF is a transglutaminase enzyme that is designed to improve the physical properties of beef products. The strong binding occurs by cross-linking of protein molecules. This product can be cooked or frozen without losing shape or texture. Probind BF is used in meat food products. 收起 | |
| PROBIND CH | BDF Natural Ingredients S.L. | PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND...展開 PROBIND CH is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. PROBIND CH can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir as well as full-fat and skimmed yoghurts. 收起 | |
| Probind CH 2.0 | BDF Natural Ingredients S.L. | Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Pro...展開 Probind CH 2.0 is a functional formulation based on the Transglutaminase enzyme which is specially designed to improve the texture and final yield in cheese and yoghurt. Transglutaminase acts on milk substrates by “anchoring” serum proteins to casein. Probind CH 2.0 can be applied in all types of rennet cheese (fresh, semi-soft, semi-firm, hard, etc), cheese-type quark and kefir, as well as full-fat and skimmed yoghurts. 收起 | |
| Probind FB | BDF Natural Ingredients S.L. | Probind FB is a transglutaminase enzyme that is designed to improve the physical properties of fish and some meat products. The strong binding occurs by cross-linking of protein molecules. Probind FB is used in meat processing applications, including fish...展開 Probind FB is a transglutaminase enzyme that is designed to improve the physical properties of fish and some meat products. The strong binding occurs by cross-linking of protein molecules. Probind FB is used in meat processing applications, including fish. 收起 | |
| Probind FG | BDF Natural Ingredients S.L. | Probind FG is a transglutaminase enzyme that is designed to improve the physical properties of fish and meat products. The strong binding occurs by cross-linking of protein molecules. Probind FG is used in processing meat products, including fish, poultry...展開 Probind FG is a transglutaminase enzyme that is designed to improve the physical properties of fish and meat products. The strong binding occurs by cross-linking of protein molecules. Probind FG is used in processing meat products, including fish, poultry, or high fat percentage content meats. 收起 | |
| PROBIND FSH | BDF Natural Ingredients S.L. | PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further...展開 PROBIND FSH is a beige enzyme preparation that offers control in fish processing, which allows the effective use an added-value enhancement of raw materials. The strong binding occurs by cross-linking of protein molecules. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. PROBIND FSH is composed of fish gelatin, maltodextrin and transglutaminase. 收起 | |
| PROBIND GT | BDF Natural Ingredients S.L. | PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion c...展開 PROBIND GT is a functional formula based on the Transglutaminase enzyme with an animal protein base which is designed to improve the physical properties of food products. It does not contain allergens. PROBIND GT offers an innovative way to give portion control in meat processing, which allows the effective use for an added-value enhancement of raw materials. It is applicable for any further processing such as smoking, coating, heating or freezing after binding is completed. 收起 | |
| PROBIND MB | BDF Natural Ingredients S.L. | PROBIND MB is a functional formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the inco...展開 PROBIND MB is a functional formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the incorporation of mechanically deboned meat or fish. PROBIND MB can be applied in double or rolled bacon, dry ham deboned after curing, fast dry-cured ham, dry fermented sausages or salami, structured fish, and structured meat. 收起 | |
| Probind MB 3.0 | BDF Natural Ingredients S.L. | Probind MB 3.0 is a functional new formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates ...展開 Probind MB 3.0 is a functional new formula based on the Transglutaminase enzyme with a protein base designed to improve the physical properties of food products. It facilitates the addition of water, creates strong bonds between proteins, and facilitates the incorporation of mechanically deboned meat or fish. Probind MB 3.0 can be applied in double or rolled bacon, dry ham deboned after curing, fast dry-cured ham, dry fermented sausages or salami, structured fish, and structured meat. 收起 | |
| PROBIND TX | BDF Natural Ingredients S.L. | PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phos...展開 PROBIND TX is a functional formula based on the Transglutaminase enzyme which is specially designed to improve the physical properties of cooked, injected and emulsified products. Besides improving the final texture, it facilitates the elimination of phosphates and caseinates, increases juiciness, dissolves easily in brine, and increases water retention capacity. This product does not contain allergens. It is typically applied in surimi, emulsified sausages and minced cooked products, cooked ham, and dry fermented sausages and salami. 收起 |
