Products tagged “emulsification”

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• Exelsoy^® 933EX – soy protein isolate for cuttering and tumbling

  Exelsoy^® 933EX is a soy protein isolate for cuttering and tumbling produced from the finest non-GMO raw materials. Provides high gel strength through water binding in a ratio of 1:5. It is an excellent emulsifying agent. It creates a homogenous heat stable emulsion in a ratio of 1:6:6. Product has been designed and produced for use within the meat, poultry and fish processing industries.

  Application
  Bowl cutter emulsions and tumbling solutions. Emulsification of fat and elimination of leakages.

  
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  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.

  
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  Peapro™ 80G – pea protein concentrate (gelling)

  Pea protein concentrate Peapro™ 80G is produced from non-GMO Canadian peas. It has very good gelling strength and can be used in variety of products where this functionality is required.

  Application
  Meat products, non-dairy ice cream, vegetable meat replacement, eggs replacement, vegetable protein milk.

  
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  Peapro™ 85G – pea protein concentrate (gelling)

  Pea protein concentrate Peapro™ 85G is produced from non-GMO Canadian peas. It has very good gelling strength and can be used in variety of products where this functionality is required.

  Application
  Meat products, non-dairy ice cream, vegetable meat replacement, eggs replacement, vegetable protein milk.