- Functions:Texturizing Agent, Enzyme
- Features:Decreased Syneresis, Cost Effective, Creamy Texture
BDF PROBIND® CH 2.0 is 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