SOY TVP - TEXVEGTM GR-25 (GRANULES, 2-5MM) is 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 it 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).

EMULSITHIN® FL-62 / SOY LECITHIN LIQUID (STANDARD COLOUR) is producing from clean, healthy, and best-chosen Indian 100% Non-GMO soybeans which has versatile, multifunctional, and unique properties in various food, feed, and pharmaceutical applications. EMULSITHIN® FL-62 / SOY LECITHIN LIQUID (STANDARD COLOUR) is a combination of naturally occurring Phospholipids like Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE), and Triglycerides. Soy Lecithin Liquid (Standard Color) is soluble in oil & unsoluble in water.

ASYNTRA SL is a synergistic blend of Synovea® HR (Hexylresorcinol) and Synovea® EL (Ethyl Linoleate) and Caprylic/Capric Triglycerides, Asyntra SL is an elegant, easy-to-use a skin lightening blend. Ethyl Linoleate is a very good solubilizer for HR and is a stable form of Linoleic acid. Linoleic acid is an essential fatty acid, a precursor of ceramides and a major component of skin lipids. It is clinically proven to lighten UV-induced skin pigmentation by accelerating post-translational proteolytic degradation of tyrosinase

BAKEZYME® AG 800 BG is a fungal amyloglucosidase produced by Aspergillus niger. BAKEZYME® AG 800 BG is used as a bread improver helping in the improvement of crumb structure, browning and softness of bread.