BDF PROBIND® - Transglutaminase Enzyme Solutions

BDF PROBIND® Series products are high quality European functional formulations based on the Transglutaminase enzyme in order to improve the properties of final products with multiple applications in the Meat, Fish, Dairy, Bakery and Vegan sectors.

The use of Transglutaminase in Meat and Fish preparations helps to improve firmness, elasticity, viscosity, thermo-stability and liquid retention capacities. Specific Transglutaminase formulations also allows to transform worthless cuts of Meat or Fish without commercial value into standardized portions with a high added value. This enzyme may be used in different types of products.

In Dairy products, Transglutaminase works by increasing the cheese yiel, improving the texture and reducing the production costs. It can help to increases creaminess, reduces syneresis, lower the addition of SMP, fat or sugar content in the final product and to reduce stabilizers or SMP, among other benefits.

Transglutaminase is also indicated for Bakery products such as bread, pastries, puff pastries and gluten free products as it improves the dough elasticity, volume and texture.

It also can be use in multiple applications in the plant-based and Vegan sectors, with significant improvements in texture, phisical appearance and quality.