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.
Description
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.
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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.
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Application
Meat products, bakery, protein powder blends, baverages, protein crisp and snacks. -
Exelsoy® F60 – functional soy protein
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Application
Variety of bowl cutting technologies. -
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Application
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