As the food needs of the world grow, the role of the chemical industry will increasingly find centre-stage, as the need to improve shelf life through pest and pathogen resistance, prevent oxidation and chemical damage, retain macro- and micro-nutrients and improve transport survival.
The food and beverage industry calls for a high degree of purity of its ingredients, especially essential oils, binders, additives, emulsifiers etc. At Surya Corporation, we represent the leading Principals in the field of Specialty Chemicals including bio-additives for foods, food stabilizers and super-critically extracted plant and vegetable extracts that retain their original flavour and aroma.
Integrated solutions :
Bases, compounds and Emulsions Commodities- Single juice concentrates and blends, NFC Juice, Cells, Whole fruit comminutes, Essential oils, Peel extract (cloudy), etc…
Fruitlift :
A recently launched solution of natural fruit based solution for breakfast cereals manufacturers looking to offer consumers cereals with no white sugar and in mild sweetness. Gat Foods extensive expertise in fruit-based drinks stems from a unique vertically integrated knowhow: growing citrus, processing fruit, producing a wide range of beverage solutions, bottling and marketing.
Food service solutions- Concentrates, Nectars, Drinks, Teas, RTD, Smoothies- provided in different packaging solutions.
Specialties : Advanced Integrated Solutions:
BDF Natural Ingredients are specialized in the research, manufacture and commercialization of innovative ingredients, additives and blends used in the food industry.
A leading company for innovative solutions with enzymes and starter cultures.
BDF Binder Series :
BINDER products are formulations based on sodium alginate and calcium sulphate designed to provide structure to all kind of food products.
Alginate is one of the most versatile biopolymers available. Sodium alginate is the salt of alginic acid, which is extracted from the cell walls of brown algae It is used in a wide range of food specialty applications.
Binder Series products are designed to improve structure and shape in a wide variety of food products.
Main propertiesApplications :
ANIMAL FAT EXTENDER
MEAT EXTENDER
Benefits :
Binder 2.0 :
Binder 2.0 is a mixture of food additives used as texturizers. It is a gelling agent that helps to improve the texture of meat products, both in hot and cold conditions. The usual dosage is between 1 and 3%, depending on the type of application.
Applications :
VEGAN BURGER PATTIES
40% WATER 1 STEP BURGER PATTIES :
BINDER 12.0 :
is a revolutionary new mixture of food additives that act as a cold gelling agent, allowing you to easily structure all kinds of meat.
It is designed for direct powder application, and do not have to dissolve it before use. This innovative new product also means savings in production time, while no special equipment is required for application.
BINDER EM :
BINDER EM is especially developed for emulsified vegan and vegetarian products to impart great texture and appearance to emulsified sausage alternatives, such as plant-based cold cuts or frankfurters.
This vegan alternative to bologna has excellent texture and infinite possibilities.
100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.
Applications :
Designed specifically to impart texture and provide adhesion to vegan products they rely on different pea fractions and sodium alginate as active ingredients The formula is free of soy, gluten and is 100% vegan.
Vegan alternative to emulsified meat alternatives, with excellent texture and binding ability. 100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.
Delicious vegan wieners with great texture and plenty of mushrooms inside. 100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.
BINDER HB thanks to it fast gelling ability is ideal for direct application, such as meat balls and nuggets substitutes or fillings.
Apart from binding and emulsifying properties of BINDER products, EM and HB formulations are a source of vegetable protein and dietary fibre and can be used in all kinds of vegan and vegetarian products.
Applications :
Binder HB is a binding agent for vegan and vegetarian products, designed to hold together a variety of ingredients, such as textured vegetable protein, mushrooms, or vegetables.
100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.
BDF PROBIND ® TXo Series:
Is a range of enzymatic system, suitable for most vegan applications Based on transglutaminase enzyme and maltodextrin, it can be used in meat like, as well as dairy like applications
The use of the enzyme system will improve plant-based product characteristics, such as texture, water holding capacity, and overall appearance It can also aid in reducing the amount of emulsifiers and stabilizers, leading to a cleaner label.
The performance of transglutaminase enzyme will depend on the protein source, composition, and the final product matrix.
We are completely open to make personalized solutions based on client’s needs and requirements.
Applications :
BDF Binder Solutions for Vegan Industry :
BINDER products are formulations based on sodium alginate and calcium sulphate designed to provide structure to all kind of food products Alginate is one of the most versatile biopolymers available Sodium alginate is the salt of alginic acid, which is extracted from the cell walls of brown algae.
BINDER 1 0 and 2 0 binding systems, suitable for applications with prior hydration. Use BINDER 2 0 for fast hard binding.
Binder EM :
BINDER EM is especially developed for emulsified vegan and vegetarian products to impart great texture and appearance to emulsified sausage alternatives, such as plant-based cold cuts or frankfurters.
This vegan alternative to bologna has excellent texture and infinite possibilities.
100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.
Application :
Vegan Cold Cuts : Designed specifically to impart texture and provide adhesion to vegan products they rely on different pea fractions and sodium alginate as active ingredients The formula is free of soy, gluten and is 100 vegan.
Vegan Frankfurters : Vegan alternative to emulsified meat alternatives, with excellent texture and binding ability. 100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.
Mushroom sausages : Delicious vegan wieners with great texture and plenty of mushrooms inside. 100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.
Binder HB is a binding agent for vegan and vegetarian products, designed to hold together a variety of ingredients, such as textured vegetable protein, mushrooms or vegetables. 100% Vegan, soy and glutenfree, source of dietary fiber and vegetable protein.
Apart from binding and emulsifying properties of BINDER HB formulation is a source of vegetable protein and dietary fibre and can be used in all kind of vegan and vegetarian products.
Application :
Vegan meatballs : Binder HB is a binding agent for vegan and vegetarian products, designed to hold together a variety of ingredients, such as textured vegetable protein, mushrooms or vegetables.
100% Vegan, soy and gluten-free, source of dietary fiber and vegetable protein.
PROBIND CH2.0 (enzyme for yogurt/fat reduction) :
PROBIND CH2.0 is an enzyme mix designed for the improvement of characteristics of milk products. It is based on transglutaminase enzyme and comes mixed with milk proteins and lactose as a Carrier. BDF PROBIND CH2.0 lends the following advantages to your product:
BDF Natural Ingredients has developed LyoCulture Dairy to offer a wide range of starter cultures with guaranteed activity that helps to obtain standardised and homogeneous cheese and fermented products. LyoCulture Dairy products are high quality European formulations based on mixes of freeze-dried single strains. As DVI (Direct Vat Inoculation) products are easy to use. These products are offered to ensure a specific post-acidification, texture, viscosity, activity, sensory characteristics, and shelf life.
The activity of all the LYOCULTURE products is measured using fermentation units of activity (U). The standard dosage recommended for the LYOCULTURE range is 10 U per 1000 L of milk.
These are high quality European formulations based on blends of individual freeze-dried strains. LC D is a range of starter cultures with guaranteed activity for a wide range of cheeses and fermented dairy products.
The use of LyoCulture in fermented dairy products helps to obtain standardized and homogenous fermented products. As DVI (Direct Vat Inoculation) products they are very easy to use. Our products are evaluated for overall texture, viscosity, activity, sensory characteristics, post-acidification and shelf life.
LC DC413 is a new culture that develops high creamy, round flavour for optimized production of cream cheeses. This culture brings some advantages that you cannot miss:
L lactis ssp lactis, L lactis ssp cremoris, L diacetylactis, S thermophilus
