SOY TVP - TEXVEGTM GR-25 (GRANULES, 2-5MM) is 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 it 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).

EMULSITHIN® FL-62 / SOY LECITHIN LIQUID (STANDARD COLOUR) is producing from clean, healthy, and best-chosen Indian 100% Non-GMO soybeans which has versatile, multifunctional, and unique properties in various food, feed, and pharmaceutical applications. EMULSITHIN® FL-62 / SOY LECITHIN LIQUID (STANDARD COLOUR) is a combination of naturally occurring Phospholipids like Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE), and Triglycerides. Soy Lecithin Liquid (Standard Color) is soluble in oil & unsoluble in water.

NUTRILAC BK-7900 is a highly functional milk protein ingredient with nearly 79% protein, suitable for egg white and whole egg replacement in cake systems. Also giving strength to the cake structure and reduces crumbliness.

NUTRILAC BK-7676 is a highly functional milk protein ingredient to efficiently replace egg white and whole egg in cake systems by giving stability and strength to the cake batter and cake structure respectively.