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Meat Based

 

Application

Ingredients Recommended

Functionality

Sausages  Soy Ex 60 increase water absorption, retains moisture in product, provide firmer texture, reduce shrinkage after cooked, improve and stabilize emulsion property
Lupin Flour Fibre Fortification, Lower Glycemic Index, protein fortification
Yellow Pea Flour Increase water absorption, improves water holding capacity, provides emulsion stability, fibre and protein fortification and helps lower glycaemix index
Burger  Soy Ex 60 increase water absorption, retains moisture in product, provide firmer texture, reduce shrinkage after cooked, improve and stabilize emulsion property
Soy Ex 12 Retains moisture in product, provide firmer texture, reduce shrinkage after cooked, improve and stabilize emulsion property
Yellow Pea Flour Increase water absorption, improves water holding capacity, provides emulsion stability, fibre and protein fortification and helps lower glycaemix index
Nuggets  Soy Ex 60 increase water absorption, retains moisture in product, provide firmer texture, reduce shrinkage after cooked, improve and stabilize emulsion property
Lupin Flour Fibre Fortification, Lower Glycemic Index, protein fortification

Soy Based

Application

Ingredients Recommended

Functionality

Soy Film/ Fuchuk   Silo Soybean Produces higher protein, yield and bright color soy film
Teapot soybean Produces high protein and bright color soy film
Golden Swan Soybean High in protein for soy film production