SOY TVP CHUNKS (50MM) (Soy Textured Vegetable Protei); 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). 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.

CIRENAT RICE BRAN WAX is a rice bran wax based on sustainably sourced, by-product of Rice Bran Oil production. It is a natural hard,crystalline vegetable wax that is uniquely derived from rice husks. It has a high melt point of 79-85°c, low acid value .

CIRENAT CARNAUBA WAX is based on sustainably sourced , natural carnauba wax. It has a high melt point of 81-86°c,It is noted as one of the hardest natural waxes available and is composed of wax esters (85%), free fatty acids, fatty alcohols & resins (15%).

CIREWAX 55 is a high purity, inert waxes obtain from Fischer-Tropsch wax process (derived from natural gas, not of petroleum origin) to improve texture and skin feel. Several melting points available. Not subject to micro plastics or Colipa 14 ban