Food & Beverages

Ingredients enhancing taste, texture, stability and nutritional value. Supporting innovative and compliant food and beverage formulations.

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POTASSIUM METABISULPHITE

Inorganic food additive suitable for food & beverages.Benefits: Does not contain anti-caking agentGMO-, protein & gluten-freeBSE/TSE-free

BDF LACTASE L

Lactase enzyme preparation used for the production of lactose-reduced or lactose-free dairy products. Shelf life: 12 months. Benefits: The activity of BDF LACTASE L is 5000 NLU/g (54000 ONPG-U/g)Free from allergensComplies with Regulation (EU) 1169/2011, (EC) No 852/2004, (EC) No 2073/2005, (EU) No 10/2011, (EC) No 1881/2006, (EU) No 1169/2011, (EC) No 1333/2008, (EC) No 1331/2008 and (EC) No 1272/2008

BDF PRESACTIVE ANTIOX

Preservative preparation from fermented onion extract and dried brandy vinegar for food applications. It is prepared from maltodextrin (carrier), aromas, acerola, acidity regulator and vegetable oil (processing aid). Shelf life: 12 months.Benefits:It helps to keep food fresh for longer timeNon-GMOFree from allergensComplies with Regulation (EU) 1169/2011, (EC) No 852/2004, (EC) No 2073/2005, (EU) No 10/2011, (EC) No 2023/915, (EU) No 1169/2011, (EC) No 1333/2008, (EC) No 1332/2008 and (EC) No 1272/2008

BDF PRES FRESH

Preservative and processing aid used in meat & fish products. It is prepared from maltodextrin (carrier), fermented onion extract and vegetable oil. Shelf life: 18 months. Benefits: Fermented onion extract has organic acids which keeps food fresh for longer timeVegetable oil functions as a processing aidIt is free from allergensIt complies with Regulation (EC) No 852/2004, (EC) No 2073/2005, (EU) No 10/2011, (EC) No 1881/2006, (EC) No 1333/2008, (EC) No 1331/2008 and Regulation (EU) 1169/2011Meets with (EU) No 1169/2011, (EC) No 1272/2008 and its amendments

BDF PROBIND® CH

Transglutaminase enzyme preparation for catalyzing the formation of covalent bonds between protein molecules. It is a protein binder which improves the physical and functional properties of dairy products. It finds application in yoghurt & fermented milks, sour cream, cottage / quark cheese, fresh cheese and rennet cheese. Benefits: Improves the texture and creaminessIt helps in reducing syneresis and final product costsIt assists in the removal of gums & gelatin from curd and fermented milk

BDF PROTACTIVE F

Functional protein preparation. It is used as a binder in burgers. Benefits: It is prepared from fava bean i.e. has vegetable originIt improves the texture and physical properties of foodActs as an alternative to methyl cellulose

BDF PROTACTIVE F 2.0

Functional protein preparation suitable for use in fresh legume pasta.Benefits: It improves the texture and physical properties of food

BDF PROTACTIVE® FP

Functional protein preparation suitable for emulsified meat products. Benefits: It improves the texture and physical properties of foodActs as an alternative to soy isolate