PEPTIPLUS® XBB COLLAGEN PEPTIDES is a collagen peptides of bovine bone origin with low taste and odor profile, suitable for protein enrichment in food products.

PEPTIPLUS® XBO AGGL is a highly purified collagen hydrolysate from bovine bones, specifically neutral in taste. The average molecular weight is aprox 3.000 g/mol.

PEPTIPLUS® XB (SA) is a collagen Peptides derived from bovine hides with neutral taste and odor. PEPTIPLUS® XB (SA) is suitable for the protein enrichment of food products like bars, gums and beverages and also at the manufacture of tablets, pharmaceutical suspensions and food supplements.

QA SOY TVP CHUNKS (50MM) (Soy Textured Vegetable Protein); also known as textured soy protein, soy mince, soy meat or soy chunks is made from extrusion of de-oiled non-GMO soy flour. The soy flour is heated to up to 150°C at high pressure which denatures into a fibrous, insoluble, porous network that can soak up more than three times of its own weight in liquids. When the product exits the extruder, the sudden drop in pressure causes rapid expansion into puffy solid product which is dried. The TVPs are available in various shapes like mince, flakes, granules, chunks, nuggets, steaks and in various sizes (granules: 1-3 mm, 2-5 mm and 3-7 mm; chunks: 10mm +) and colours (natural, caramel, red). Functional / Nutritional Properties: High protein and dietary fibers, high water absorption power (350±25), bland taste and odour, lower breakage of finished products, lower cook shrinkage, delay of fat and water separation, retention of meat juices, meat binder and meat extender..