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..

DELVO® YOG MY-721 DSL is a DIRECT-SET™ Lyophilized (DSL) highly concentrated lactic acid starter bacteria.

DELVO® YOG FVV-122 DSL is a DIRECT-SET™ Lyophilized (DSL) highly concentrated lactic acid starter bacteria.

PRAYPHOS STPP FG GR SP is a sodium tripolyphosphate with outstanding dissolution properties. The product granular form to ensures a steady and complete dissolution in all dissolution procedures. The PRAYPHOS STPP FG GR SP also dissolves faster in cold brine.