exeller

Products tagged “textured”

Showing all 9 results

  • Texta Pois™ 24/10 – textured pea protein

    Texta Pois™ 24/10 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 24 / granulometry 10]

    Application
    Gluten free coating which can be used fresh or frozen on numerous substrates.

  • Texta Pois™ 24/15 – textured pea protein

    Texta Pois™ 24/15 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 24 / granulometry 15]

    Application
    As gluten free bread crumbs for meat-based products: salami, sausage, tacos, meat balls, meatloaf.

  • Texta Pois™ 24/30 – textured pea protein

    Texta Pois™ 24/30 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 24 / granulometry 30]

    Application
    As gluten free bread crumbs for meat-based products: salami, sausage, tacos, meat balls, meatloaf.

  • Texta Pois™ 24/50 – textured pea protein

    Texta Pois™ 24/50 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 24 / granulometry 50]

    Application
    As gluten free bread crumbs for meat-based products: salami, sausage, tacos, meat balls, meatloaf.

  • Texta Pois™ 55/80 – textured pea protein

    Texta Pois™ 55/80 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 55 / granulometry 80]

    Application
    Hamburger, salami, sausage, bolognese sauce, tacos, vegetarian food, meat analog.

  • Texta Pois™ 65/50 – textured pea protein

    Texta Pois™ 65/50 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 65 / granulometry 50]

    Application
    Hamburger, salami, sausage, bolognese sauce, tacos, vegetarian food, meat analog.

  • Texta Pois™ 65/70 – textured pea protein

    Texta Pois™ 65/70 is made of selected, non-GMO peas (Pisum Sativum). Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 65 / granulometry 70]

    Application
    Hamburger, salami, sausage, bolognese sauce, tacos, vegetarian food, meat analog.

  • Texta Soja™ 50/35 – textured soy protein

    Texta Soja™ 50/35 is made of selected, non-GMO soy. Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 50 / granulometry 35]

    Application
    Meat-based and poultry-based products, vegetarian food, ethnic products.

  • Texta Soja™ 50/70 – textured soy protein

    Texta Soja™ 50/70 is made of selected, non-GMO soy. Proteins are texturized by extrusion to give them flakes structure leading to a “fibrous and elastic” texture after rehydration. It is used as meat replacements / analogue (beef, poultry, fish…). It provides functionalities such as: chewing texture, water and fat retention, colour, taste or protein supply.
    [proteins 50 / granulometry 70]

    Application
    Meat-based and poultry-based products, vegetarian food, ethnic products.