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4 Products found on Bunge in Emulsifiers

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PurePro® Soy 70F-G

Ingredient Name:Soy Protein Concentrate
Functions:Protein Source, Gelling Agent, Emulsifier
Features:High Gel Strength, High Viscosity, Good Gelling Properties, Emulsifying
Ingredient Origin:Plant Origin
Protein Content:68.0 - 68.0 %
Labeling Claims:Kosher, Halal, PDCAA Score 1, Vegan, Non-GMO

PurePro® Soy 70F-G is a highly functional protein with high viscosity and gel strength. This product is used for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat and cook loss, and improve sensorial and structural properties in final products.

PurePro® Soy 90F-G

Ingredient Name:Isolated Soy Protein
Functions:Protein Source, Gelling Agent, Emulsifier
Features:Provides Structure, High Gel Strength, Reduced Fat, High Viscosity
Ingredient Origin:Plant Origin
Protein Content:90.0 - 90.0 %
Labeling Claims:Kosher, Halal, PDCAA Score 1, Vegan, Non-GMO

PurePro® Soy 90F-G is a high viscosity, high gel-strength, highly functional protein for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat, and cook loss, improving sensorial and structure in final products.

PurePro® Soy 90F-D

Ingredient Name:Isolated Soy Protein
Functions:Protein Source, Emulsifier
Features:Dispersing, Low Viscosity
Ingredient Origin:Plant Origin
Protein Content:90.0 - 90.0 %
Labeling Claims:Kosher, Non-GMO, Halal, PDCAA Score 1

PurePro® Soy 90F-D is a highly functional protein with low to medium viscosity and medium to high gel strength. This product is used for injection and extension applications. Its characteristics enable processors to improve sensorial properties, water and fat retention, and texture in final products.

PurePro® Soy 70F-GX

Ingredient Name:Soy Protein Concentrate
Functions:Protein Source, Gelling Agent, Emulsifier
Features:High Gel Strength, Low Viscosity
Protein Content:68.0 - 68.0 %
Labeling Claims:Kosher, Non-GMO, Halal, PDCAA Score 1

PurePro® Soy 70F-GX is a highly functional protein with high viscosity and gel strength. This product is used for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat and cook loss, and improve sensorial and structural properties in final products.