Processed Food & Food Service

JEM NUTRIMAX SPC 65 - SOY PROTEIN CONCENTRATE 65-70% is a super-protein that takes care of all the protein needs, is being produced for the first time in India with the worlds most advanced extraction technology from 100% Non-GMO Indian Soybeans. JEM NUTRIMAX SPC 65 - SOY PROTEIN CONCENTRATE 65-70% is a light-coloured powder with bland flavour and taste. It is required nutritionally for balanced growth of an individual and functionally to increase water retention, to improve texture and emulsification, and to maintain nutritional values & aesthetic aspects in food processing. Functional / Nutritional Properties: (1)Emulsification, gelling and water absorption; (2) Emulsion stabilization, prevents separation of water and fat; (3) Longer retention of meat juices makes processed meat products more succulent; (4) Enhances binding without stickiness; (5) Higher water absorption 450±25; (6) High in protein and dietary fibres; (7) Highly economical and Cost effective; (8) Improves nutritional value.

PISANE™ is a range of pea protein isolates extracted from the yellow pea, a natural and gluten free raw materl. PISANE™ M9 is suitable for plant-based savoury such as vegetarian burgers, sauces, spreads and salad dressing

FIBRULINE™, chicory inulin, is a soluble dietary fiber extract from chicory roots by natural process. FIBRULINE™ is a naturally-sourced food ingredient. FIBRULINE™ S30 is a fine granulated white powder, offering a high solubility with a neutral impact on the viscosity of most food applications. Belonging to the fructan group, inulin is non-digestible oligosaccharide built up of fructose units with beta 2-1 bonds, mostly ending by a glucose unit.

FIBRULINE™, chicory inulin, is a soluble dietary fiber extract from chicory roots by natural process. FIBRULINE™ is a naturally-sourced food ingredient. FIBRULINE™ Instant is an easy to disperse fine granulated white powder, giving mouthfeel to a wide range of food applications. Belonging to the fructan group, inulin is a non-digestible oligosaccahride built up on fructose units with beta2-1 bonds, mostly ending by a glucose unit.