Peapro™ 80S – pea protein concentrate (soluble)
Pea protein concentrate Peapro™ 80S is produced from non-GMO Canadian peas. It has very good solubility and can be used in variety of products where this functionality is required.
Application
Meat products, bakery, protein powder blends, baverages, protein crisp and snacks.
Description
Pea protein concentrate Peapro™ 80S is produced from non-GMO Canadian peas. It has very good solubility and can be used in variety of products where this functionality is required.
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Ripro™ 80S – rice protein concentrate
Rice protein concentrate Ripro™ 80S is an excellent source of protein for vegans and people with hypo-allergy. It is exceptionally high in vital natural nutrients. With higher NPU (net protein utilization), BV (biological value) and balance amino acid profile. It makes it perfect ingredient for creating innovative and delicate food products.
Application
Baby food, Confectionary, Bakery, Beverage, Health food, etc.
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Exelsoy® 995HI – soy protein isolate for injection
Exelsoy® 995HI is a soy protein isolate for injection produced from the finest non-GMO raw materials. It is highly soluble and has an excellent dispersion in muscles. Product has been designed and produced for use within the meat, poultry and fish processing industries.
Application
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Rosemary 20 – rosemary extract 20% (Carnosic Acid)
Rosemary extract is a natural extract from the leaves of Rosmarinus officinalis L. It is very effective antioxidant and stops growth of various food contaminant microorganism. Besides the strong antioxidation it helps to stimulate blood circulation on scalp area, sterilization and anti-itching. Thus it is widely used in personal care products.
E 392 – Extracts of RosemaryApplication
Stabilization of fatty and essential oils, carotenoids, etc., against oxidation; food industry (dressings, meat, sausages, snacks,etc.), in cosmetic and pharmaceutical preparations. -
Exelsoy® F60 – functional soy protein
Functional soy protein Exelsoy® F60 is produced from the finest non-GMO, deffated soybeans. It improves texture, forms superior fat emulsion and has excellent water binding capacity in a ratio of 1:5:5. Absorbs more than 5 times its weight in water and remains moisture in high fat formulation. Reduces water release.
Application
Variety of bowl cutting technologies.