PROBIND® CH 2.0 is a leading product in the Transglutaminase market for applications in dairy foodstuffs. This product is produced exclusively by BDF Ingredients and is the result of years of investigation with Transglutaminase enzymes, thanks to our expertise and extensive experience in the dairy products sector.
The advantages of using PROBIND® CH 2.0 in yogurt and fermented milk products are as follows:
+ Increases gel strength, facilitating protein meshing.
+ Reduces syneresis.
+ Helps to reduce addition of solids and stabilizers, such as powdered milks, proteins, etc. reducing final product costs.
+ Helps to eliminate the use of gums and gelatine.
+ Increases creaminess and texture in low-fat products.
