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.

MAXINVERT® L 10000 is a β-fructofuranosidase derived from Saccharomyces cerevisiae used in the confectionary applications for the sugar inversion.

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..