The texturizada vegetal protein it is a product of high quality and a high protein value, with 52% of Proteins, less than 3% o
obtained from proteins of soybean texturized in dust form with granulometría reduced and necessary for each use apt for the incorporation to products before mentioned. It allows the homogenization of the used fine emulsions in different products like sausages, mortadelas, etc. He is specially useful to heighten the texture and quality of baking products and is used extensively in systems of worn out meat.
|
Place of Origin:
Argentina
|
Type:
Emulsifiers
|