TEGIN® M PELLETS MB is a classical consistency enhancer and co-emulsifier for oil-in-water creams and lotions. Vegetable based. Helps to form lamellar phases for viscosity build-up and desired texture. Monoester content approx.

TEGIN® M Pellets acts as an emulsifier and stabilizer. It is vegetable based. Finely dispersed, stable O/W emulsions are obtained in combination with hydrophilic anionic, cationic, amphoteric or nonionic emulsifiers. TEGIN® M Pellets is used in formulating creams and lotions.

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.