ACTIVALOE® ALOE VERA GEL 10X D is the juice from the pulp of Aloe leaf bleached and enzymatically digested. 10% of total polysaccharides is guaranteed. The molecular weight of the polysaccharides gives the biological activity of Aloe vera its deep moisturizing properties, anti-inflammatory and wound healing activity.

ORGANIC ACTIVALOE® ALOE VERA GEL QMATRIX ® QM 200X FLAKES is the juice from the pulp of Aloe leaf enzymatically digested. 10% of total polysaccharides is guaranteed. Thanks to Qmatrix technology the biological activity of polysaccharides in flakes form is achieved, optimazing the solubility. The molecular weight of the polysaccharides gives moisturizing properties, anti-inflammatory and wound healing activity.

ACTIVALOE ® ALOE VERA GEL is the juice from the pulp of Aloe leaf enzymatically digested. 10% of total polysaccharides is guaranteed. The quality of the polysaccharides gives the biological activity of Aloe vera its deep moisturizing properties, anti-inflammatory and wound healing activity.

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..