Meat Based
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Application |
Ingredients Recommended |
Functionality |
Sausages | Soy Ex 60 | increase water absorption, retains moisture in product, provide firmer texture, reduce shrinkage after cooked, improve and stabilize emulsion property |
Lupin Flour | Fibre Fortification, Lower Glycemic Index, protein fortification | |
Yellow Pea Flour | Increase water absorption, improves water holding capacity, provides emulsion stability, fibre and protein fortification and helps lower glycaemix index | |
Burger | Soy Ex 60 | increase water absorption, retains moisture in product, provide firmer texture, reduce shrinkage after cooked, improve and stabilize emulsion property |
Soy Ex 12 | Retains moisture in product, provide firmer texture, reduce shrinkage after cooked, improve and stabilize emulsion property | |
Yellow Pea Flour | Increase water absorption, improves water holding capacity, provides emulsion stability, fibre and protein fortification and helps lower glycaemix index | |
Nuggets | Soy Ex 60 | increase water absorption, retains moisture in product, provide firmer texture, reduce shrinkage after cooked, improve and stabilize emulsion property |
Lupin Flour | Fibre Fortification, Lower Glycemic Index, protein fortification |
Soy Based
Application |
Ingredients Recommended |
Functionality |
Soy Film/ Fuchuk | Silo Soybean | Produces higher protein, yield and bright color soy film |
Teapot soybean | Produces high protein and bright color soy film | |
Golden Swan Soybean | High in protein for soy film production |