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    • 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.