Food & Beverage Ingredients

SOY TVP GCL-25 (GRANULES CARAMEL LIGHT, 2-5MM); 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.

SOY TVP GNL-25 (GRANULES NATURAL LIGHT, 2-5MM) 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 the product 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.

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.

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.