Meat Based
 |
 |
| 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 |