BDF Binder® series are functional formulations based on alginates and calcium.
One of the most versatile biopolymers to be found in nature, ALGINATE is extracted from the cell walls of brown seaweed. It is commonly used in the food and pharmaceutical sectors.
The BINDER series are designed to give structure to a variety of different products.
Binder 1.0 is a gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc.
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 dossage is between 1 and 3%, depending on the type of application.
BINDER 12.0 provides the following advantages to emulsified products such as frankfurters, mortadella, emulsified sausages, among others
BDF Natural Ingredients and additives are proudly distributed by Halim Biotech in Singapore and Juhalim Biotech in Malaysia.
Be Surprised by all the functional POWER that BDF Alginate Binders Possess!
Because BDF Natural Ingredients takes pride in its high quality biotech enzyme production facilities, their targeted and researched blend of alginates and calcium can be used to resolve formulation issues that usual texturizers are unable to do.
Improved texture: BDF Binder® series can improve the texture of many meat products under hot and cold conditions.
Improved appearance with healthier feel: BDF Binder® series improves appearance by providing more cohesiveness and stabilizing fats, prevents the formation of greasy exudates on the outside of the product.
Improved water-holding capacity: BDF Binder® series can allow addition of up to 35% of water.
Improved yield: BDF Binder® series can improve burger yield by as much as 40%
Are you trying to create delicious vegan meat alternatives that not only taste great but also have the perfect texture and appearance?
Look no further than BDF’s Natural Alginate Binders!
Our alginate binders are made from natural ingredients and are super popular in the food industry for giving plant-based products a meaty and juicy texture. Plus, they can really enhance the appearance of your vegan meat products, making them look even more appetizing.
At BDF, we’re all about providing you with the best quality alginate binders for your food product development needs. Our alginate powders come in different grades, so whether you’re making sausages, burgers, meatballs, or nuggets, we’ve got you covered!
BDF Natural Binders: the all-in-one texturizer solution for most industries?
If you are specializing in Meat, Fish, Vegan, Dairy, Bakery, Supplements and Cosmetics, there’s something in BDF that will help you excel in your product development process!
This is because of the rigorous research that is being applied intensively and rapidly, not only from its origins in Europe but in China, Indonesia and now in Singapore and Malaysia.
Due to this extensive experiences from large global scale manufacturers, BDF Natural Ingredients, including Binder series offer a much wider range of functional properties than other basic enzymes additives.
| Product Name | Application | Benefits |
|---|---|---|
| BDF BINDER® HB | 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. |
| BDF BINDER® EM F | Vegan Sausage made with Binder EM F | It is a functional blend containing fava bean starch,fava bean protein concentrate, pea fiber, sodium alginate, phosphate and calcium sulfate. BINDER EM F is designed to produce vegan cooked emulsified products. |
| BDF BINDER® EM | Plant-based Mortadella | 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. |
| BDF BINDER® 2.0 | Bean Burger Patties | Allows the creation of new, vegan or vegetarian products. Provides structure and mouthfeel to a wide range of products. Structured burgers can be cut, frozen or cooked without loosing its shape Suitable for Halal and Kosher labeling. |
| BDF BINDER® 1.0 | Structured Vegetable Fat | Suitable for reducing the fat content in a final product or for substituting animal (saturated) fat for vegetable (unsaturated) fat Allows the addition of a high proportion of water, reducing calorie intake and manufacturing cost of the final product Structured fat is thermo-irreversible (it does not melt) and may be cut or diced in any desired manner and added to the product during the production process Can be used with any kind of vegetable oil |
| BDF BINDER® 2.0 | MDM Substitution in Emulsified Products | Reduces the amount of MDM in the formulation, maintaining or improving the physical properties of the final product, with a very significant cost reduction. Improves texture by increasing hardness, elasticity and chewiness, providing a more meaty and firm texture to the finished product. Improves the appearance of emulsified sausages providing more cohesiveness and stabilizing fats, prevents the formation of greasy exudates on the outside of the product. |
| BDF BINDER® 1.0 | Structured Meat | Transforms cuts without commercial value into standardized portions with a high added value Allows the addition of up to 35% water Cost effective Structured products are thermo-irreversible (they do not melt) and may be cut or diced in any manner, and added to the product during the production process. For cooked, fresh and cured products |
| BDF BINDER® 2.0 | Burgers | It allows hamburgers to be obtained with an additional 40% yield It may be used to manufacture products with the tender texture of high-quality meat It prevents avoids volume losses after cooking It ensures post-cooking reductions of less than 15%, while normal shrinkage in hamburgers is between 20 and 25% It is applicable in continuous production processes |
| BDF BINDER® 1.0 | Structured Fish | Transforms cuts without commercial value into standardized portions with a high added value. Allows the addition of up to 35% water Cost effective Structured products are thermo-irreversible (they do not melt) and may be cut or diced in any manner, frozen or cooked |
| BDF BINDER® 2.0 | Direct Application for Structured/ Extended Meat | Easy to process Adds new value to meat trimmings Allows significant amounts of water to be added After binding, product can be sliced, frozen and/or cooked without any loss of shape or texture Facilitates the production of standardized weight portions Allergen free |
Why Choose BDF Binder Alginate-based Formulations by BDF Natural Ingredients?
As an experienced distributor of highly advanced bioactives in food and feed additives, we are sure of the following:
BDF Natural’s alginate-based Binders are the most comprehensive and targeted in solving complicated meat formulation issues. Going to BDF Natural can save so much time and costs during the R&D process.
FOOD ENzymes Technologist at Food Ingredient Asia Conference
Customised Research & Development Support At No COST
As one of the leading alginate binder suppliers in Singapore and Malaysia, we pride ourselves on our exceptional customer service and technical support. Our team of experts is always on hand to help you with product selection, formulation, and processing, so you can make the most of our products and create delicious vegan meat products that your customers will love.
So don’t settle for mediocre vegan meat alternatives. Choose BDF’s Natural Alginate Binders and take your plant-based game to the next level! Get in touch with us today to learn more about our products and services.
Manufactured in World-recognized High Technology Facility in Europe
Europe’s renowned reputation in high-quality bioactive food additives is a result of their demanding technical expertise in biotechnology.
Strong Seamless Distributor Service Dedicated To You in Malaysia and Singapore for more than 30 years
By providing timely delivery, quality control, technical support, flexibility, and cost savings, we have helped both Singapore and Malaysia food manufacturers achieve their production goals and deliver high-quality, safe, and nutritious food products to consumers. We can’t say for others, but our service is well-trusted by our clients over the past 3 decades.
BDF BINDER series are functional formulations based on alginates and calcium.
Alginate is one of the most versatile biopolymers to be found in nature. It is extracted from the cell walls of brown seaweed. It is commonly used in the food and pharmaceutical sectors.
The BINDER series are designed to give structure to a variety of different products. Binder 1.0 is a gelling agent which is particularly suited to improving texture and overall appearance of meat and fish, as well as other food products, such as vegetables and fruit etc.
Certifications and Approvals
Non-GMO
Vegetarian
Halal-certified
Kosher-certified
GRAS approved
“Other ingredient suppliers will pass you the product sample and ask you to do your own R&D. They don’t provide any technical or regulatory support. Halim Biotech is different. We take pride in the research capabilities of our manufacturer in Europe. Each of our local clients deserve attention to make their product development process smooth and effective. We continue to improve and close up the gaps in your formulation needs.”
Meat Processing Facility RnD Food Technologist
May Lau, Director Marketing, Halim Biotech.
Here are what some of our clients have achieved with BDF Binder Series:
Better mouthfeel as textures and flavours are improved.
Healthier formulations with lesser fats and lower additives like emulsifiers, gums and hydrocolloids stabilizers are needed.
Visually pleasing products that are able to withstand the slicing and temperature stresses whilst maintaining their original shape and look.
Improved flavour and textures with longer storage conditions
Improved stability for chilled products and products which need to undergo freeze-thaw cycles
Achieves the new impossible textures of meats and vegan products.
Boost your foodtech confidence now – contact our team by filling out this contact form.
