[QA] 1 SOY LECITHIN LIQUID (LIGHT COLOUR) is produced 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. SOY LECITHIN LIQUID (LIGHT COLOUR) is a combination of naturally occurring Phospholipids like Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE), and Triglycerides. Soy Lecithin Liquid (Light Color) is soluble in oil & unsoluble in water. Function: Emulsifier, Wetting and Instantizing Agent, Viscosity Modifier, Release Agent, Separating Agent, Extrusion Aid, Anti-Dusting Agent, Shelf- Life Aid, Nutritional Supplement.

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

EMULSITHIN® WD-50 Hydrolyzed Soy Lecithin is produced 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 due to its HLB Value between 8-9. It is a combination of naturally occurring Phospholipids like Phosphatidylcholine (PC), Phosphatidylinositol (PI), Phosphatidylethanolamine (PE), and Triglycerides. EMULSITHIN® WD-50 Hydrolyzed Soy Lecithin is soluble in oil & unsoluble in water.

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.