soja

soy

ingredients

spices

zusatzstoffe ingredients

additives

Textured

Soy EF-FC 156

EF-FC 156 Textured Soya Protein is a soya protein produced from the NON-GMO raw material as ideal food ingredient of high protein. It has excellent characteristic of fiber texture and high ability to bind juiciness, such as water and vegetable oil.

Soy EF-FS 266 E

EF-FS 266 E - Textured Soya Protein is a soya protein produced from the NON-GMO raw material as ideal food ingredient of high protein. It has excellent characteristic of fiber texture and high ability to bind juiciness, such as water and vegetable oil.

Soy EF-FS 365

Textured Soya Protein is a soya protein produced from the NON-GMO raw material as ideal food ingredient of high protein. It has excellent characteristic of fiber texture and high ability to bind juiciness, such as water and vegetable oil.

Soy EF-SHM01J

Textured Soy protein is made from high NON- GMO Soybean -it has good water absorption, oil preserving and fibrous structure. Tasting like meat, it is an ideal high protein ingredient for meat products.

Soy EF-TB 205

Textured Soya Protein is a soya protein produced from the NON-GMO raw material as ideal food ingredient of high protein. It has excellent characteristic of fiber texture and high ability to bind juiciness, such as water and vegetable oil.

Soy EF-TC 126

Textured Soya Protein is a soya protein produced from the NON-GMO raw material as ideal food ingredient of high protein. It has excellent characteristic of fiber texture and high ability to bind juiciness, such as water and vegetable oil.

Soy EF-TF 227

Textured Soya Protein is a soya protein produced from the NON-GMO raw material as ideal food ingredient of high protein. It has excellent characteristic of fiber texture and high ability to bind juiciness, such as water and vegetable oil.

Soy EF-TW 206

Textured Soya Protein is a soya protein produced from the NON-GMO raw material as ideal food ingredient of high protein. It has excellent characteristic of fiber texture and high ability to bind juiciness, such as water and vegetable oil.

Contact