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POLYGUM CAROB PRO-TN

POLYGUM CAROB PRO-TN is obtained from the ground germ from the seeds of Ceratonia siliqua. POLYGUM CAROB PRO-TN has a naturally high proportion of vegetable protein. Proteins from carob germ flour have similar properties to gluten (elasticity and viscosity). Polygum Carob Pro-TN can therefore be used in gluten- or wheat-free products as a partial substitute for gluten-free flour.

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NUTRILAC CH 7694

NUTRILAC CH 7694 is a highly functional and natural milk protein concentrate developed for improving the structure and yield of cheese.

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NUTRILAC BK 9250

NUTRILAC BK 9250 is a highly functional milk protein with excellent emulsifying and structure building properties to act as efficient egg replacers in cake systems.

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NUTRILAC BK-7900

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.

Food & Beverage Ingredients

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