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BDF PROBIND® CH 2.0

1 of 7 products in this brand
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

Functions: Enzyme, Texturizing Agent

Features: Cost Effective, Creamy Texture, Decreased Syneresis

    Knowde Enhanced TDS

    Identification & Functionality

    Chemical Family

    Enzymes

    Food Ingredients Functions

    Enzyme,

    Texturizing Agent

    Technologies

    Food Ingredients

    Product Families

    Food Ingredients — Functional Additives

    Enzymes & Starter Cultures

    Food Ingredients — Texture & Consistency

    Texturizers

    Features & Benefits

    Food Ingredients Features

    Cost Effective,

    Creamy Texture,

    Decreased Syneresis

    Applications & Uses

    Markets

    Food & Nutrition

    Applications

    Food & Nutrition — Food

    Dairy

    Food & Nutrition Applications

    Cheese,

    Fermented Milk Products,

    Yogurt

    Application

    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