Ingredientes de Alimentos e Bebidas

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

SUCRALOSE POWDER is white to off-white crystalline granular. SUCRALOSE POWDER is soluble in water, methanol and alcohol, and is slightly soluble in ethyl acetate. Sucralose is a kind of nutritional sweetener and flavor enhancer,with sweetness of 600 times than sugar. Since sucralose does not contain energy, Sucralose is suitable for diabetes.

EUROVAN. SUPREME FLM PULVER is lignin-based vanillin suitable for food products and fragrances. EUROVAN. SUPREME FLM PULVER consists of white to slightly coloured crystals or powder and has an odour characteristic of vanilla.

EURO VANILLIN BORREBON is a product based on vanillin ex. lignin and ethyl vanillin. The profile is pure, smooth and creamy vanilla with a flavour similar to the Bourbon vanilla from Madagascar. EURO VANILLIN BORREBON cosists of white to slightly coloured crystals or powder.