BDF PROBIND® Advantages:

• Improves texture while standardizing the final product
• Facilitates the elimination of phosphates and caseinates
• Improves meat bite
• Enhances de final texture in low sodium products
• Helps to reduce final product costs

BDF PROBIND® Advantages:

• Improves the look and appeal of slices
• Reduces slicing losses
• Enhances final texture in low sodium products
• Helps eliminate phosphates

BDF PROBIND® Advantages

• During the maturing process, the product gains firmness much more rapidly.
• Texture and binding are improved during the primary stages of the curing process.
• Reduces slicing losses, improving final product costs.

BDF PROBIND® Advantages

• Improves texture and elasticity
• Reduces the need for the addition of other proteins to Surimi/Fish balls improving the elasticity and firmness of the product
• Facilitates the incorporation of mechanically deboned fish (MDF)
• Creates strong bonds between proteins

BDF PROBIND® Advantages

• Improves texture and elasticity
• Reduces the need for the addition of other proteins to Fish balls improving the elasticity and firmness of the product.
• Facilitates the incorporation of mechanically deboned fish (MDF)
• Creates strong bonds between proteins

BDF PROBIND® Advantages

• Improves bread production when using low protein wheat flour and damaged wheat flour
• Improves performance in gluten free flour
• Improves the volume and texture of frozen dough

BDF PROBIND® Advantages

• Improves puff pastry manufacture when using low protein wheat flour and damaged wheat flour
• Helps to lower fat content in the recipe
• Improves the volume and texture of frozen puff pastry

BDF PROBIND® Advantages

• Improves pasta production when usling low protein wheat flour and damaged wheat flour
• Improves firmness and elasticity of pasta and noodles products
• Helps to mantain the desired texture characteristics over long periods of time

BDF PROBIND® Advantages

• Increases gel strength, facilitating protein meshing
• Reduces syneresis. Helps to reduce the addition of solids and stabilizers, such as powdered milk, proteins etc., and reducing final product costs
• Increases creaminess, helping to lower cream content
• Helps to eliminate gums and gelatin
• Increase creaminess and texture in products with a low fat content

BDF PROBIND® Advantages

• Increases final cheese production by up to 20%
• Reduces syneresis
• Increases and improves texture
• Reduces the addition of powdered milk, standardizing and reducing final product costs

BDF PROBIND® Advantages

• Increases final cheese production by up to 15%
• Reduces syneresis
• Increases and improves texture
• Reduces and eliminates the addition of proteins, standardizing and reducing final product costs

BDF PROBIND® Advantages

• Transforms meat trimmings into standardized portions with high added value
• Once structured, the product can be cooked or frozen without losing shape or texture

• Improves meat texture and binding between meat and fat slices
• Facilitates slicing
• Minimises the formation of holes during cooking 
  
• Helps to reduce phosphates
• Reduces water loss during cooking processes
• Allows more meat trimmings to be used (direct cost benefits)
• Helps maintain shape in low-quality kebab textures

BDF PROBIND® Advantages

• Transforms fish trimmings with no commercial value into standardized portions with a high added value
• Once structured, the product can be cooked or frozen without losing shape or texture
• Facilitates the addition of water
• Creates strong bonds between proteins

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:

• Growth temperature
• Proteolytic activity
• Gas production

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:

• Viscosity
• Aroma
• Gas production

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 LCDP to a standard LyoCulture Dairy product to provide a health-focused added value to dairy products.

• LC DP1: Bifidobacterium bifidum.
• LC DP2: Lactobacillus acidophilus.
• LC DP3: Lactobacillus casei.
• LC DP4: Lactobacillus casei subsp. rhamnosus.
• LC DP5: Lactobacillus plantarum.
• Mixes of probiotic strains.
• Mixes of probiotic strains with Lyoculture for yogurt and fresh cheese production.

• Transforms cuts without commercial value into standardized portions with a high added value
• Allows the addition of up to 35% water
• Cost effective
• Structured products are thermo-irreversible (they do not melt) and may be cut or diced in any manner, and added to the product during the production process. For cooked, fresh and cured products

BINDER Advantages:

• Transforms cuts without commercial value into standardized portions with a high added value.
• Allows the addition of up to 35% water
• Cost effective
• Structured products are thermo-irreversible (they do not melt) and may be cut or diced in any manner, frozen or cooked

BINDER Advantages:

• It allows hamburgers to be obtained with an additional 40% yield.
• It may be used to manufacture products with the tender texture of high-quality meat.
• It prevents avoids volume losses after cooking.
• It ensures post-cooking reductions of less than 15%, while normal shrinkage in hamburgers is between 20 and 25%.
• It is applicable in continuous production processes.