Peapro™ Fibre – pea fibre of cotyledon
Pea fibre of cotyledon Peapro™ Fibre is produced from Non-GMO Canadian peas. Especially suitable for cereal snack foods, baked foods, meat products, health drinks and healthcare products.
Application
Cereal snack foods, baked foods, meat products, health drinks and healthcare products.
Description
Pea fibre of cotyledon Peapro™ Fibre is produced from Non-GMO Canadian peas. Especially suitable for cereal snack foods, baked foods, meat products, health drinks and healthcare products.
Related products
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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.
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Exelfibre® – soy fibre
Exelfibre® is natural product that has high content of dietary fibre. It is made from soybean cotyledon therefore it is odour and flavour free. It has 20% functional protein content. It boasts high water absorption capacity of 8-10 times. It lends desirable properties such as moisture retention and cooking loss reduction to all meat product formulations.
Application
Suitable for use in the processed and reformed meat industry and as a thickening agent in the food industry. -
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. -
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.