FULL FAT SOY FLOUR - ENZYME ACTIVE is obtained by using best quality soybean seeds as raw material. Soybean go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally the process of grinding of flakes we get off white to light yellowish colour full fat soya flour. The entire process is performed under strict process parameters to retain the activity of natural enzyme like lipoxygenase, which is responsible for bleaching to improve whiteness of bakery products like bread, buns etc. Addition of full fat soy flour into various flour mixes, baking mixes improves in lightening the colour of finished products and also used for protein fortification. Functional / Nutritional Properties: Rich source of soy proteins & soy oil, excellent source soy lecithin, tocopherols, minerals, isoflavones etc; good source of dietary fibre, highly digestive and adulteration free, long shelf life & oxidative stability, acts as baking improver

CAPOLAC MM-0525 BG is a natural milk mineral concentrate with a high content of calcium phosphate similar to the calcium of teeth and bone. Frequent applications are child nutrition products, functional food, dairy products and beverages.

GTTP 40 GREEN TEA extract is a powder extract containing more than 40% of polyphenols.

GREEN TEA EXTRACT is an active ingredient marker: Polyphenols, Catechins. The visual color is fine brown yellow powder.