Products

Sonic Biochem Extractions Pvt. Ltd. Textured Soya Protein Concentrate is made from Soya Protein Concentrate. The manufacturing process of SPC TVP involves technical finesse at every stage be it extraction, extrusion, cooking or granulation and finally yielding clean Textured Soya Protein Concentrate. Non-GMO SPC TVP provides more open texture, clean flavor and improved functionality. When hydrated, Non-GMO SPC TVP mimics the texture and appearance of meat fibers and can be used to extend or replace chicken, meat, beef or fish. It is available in various shapes like mince, flakes, granules, chunks, nuggets, steaks, various sizes and in various colors.

Sonic Biochem Extractions Pvt. Ltd. De-oiled Soya Flakes- Low PDI is obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking, extracting, desolventizing, and finally the process of grinding of flakes to get off-white to yellowish color soya flour. It is a high protein, low-fat product and is well known for its nutritional values.

Sonic Biochem Extractions Pvt. Ltd. Functional Soya Protein Concentrate is a super-protein that takes care of all the protein needs, is being produced for the first time in India with the world's most advance extraction technology from 100% Non-GMO Indian Soybeans. It is a light colored powder with a bland flavor and taste. It is required nutritionally for the balanced growth of an individual and functionally to increase water retention, to improve texture and emulsification, and to maintain nutritional values & esthetic aspects in food processing.

Sonic Biochem Extractions Pvt. Ltd. De-oiled Soya Flakes - High PDI is obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes like cleaning, conditioning, de-stoning, de-hulling, cracking, flaking, extracting and desolventizing to get white colored soya flakes. It is high in protein and low-fat product with higher protein dispersibility and is well known for its nutritional values.

Sonic Biochem Extractions Pvt. Ltd. Soya Protein Concentrate is a super-protein that takes care of all the protein needs, is being produced for the first time in India with the world's most advance extraction technology from 100% Non-GMO Indian Soyabeans. It is a light cream colored powder with bland flavor and taste. It is required nutritionally for the balanced growth of an individual and functionally to increase water retention, to improve texture and emulsification, and to maintain nutritional values & esthetic aspects in food processing.

Sonic Biochem Extractions Pvt. Ltd. De-oiled Soya Flour- Low PDI are obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes like cleaning, conditioning, de-stoning, de-hulling, cracking, flaking, extracting and desolventizing to get off-white colored soya flakes. It is high in protein and low-fat product and is well known for its nutritional values.

Sonic Biochem Extractions Pvt. Ltd. Full Fat Soya Flour - Enzyme Active is obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally by the process of grinding of flakes we get off-white to light yellowish colored full-fat soya flour. The entire process is performed under strict process parameters to retain the activity of natural enzyme-like lipoxygenase, which is responsible for bleaching, to improve the whiteness of bakery products like bread, buns etc. The addition of full-fat soya flour into various flour mixes and baking mixes results in lightening the color of finished products and is also used for the fortification of proteins.

Sonic Biochem Extractions Pvt. Ltd. Full Fat Soya Grits - Enzyme Active is obtained by using the best quality soybean seeds as raw material. Soybeans go through many processes as cleaning, conditioning, de-stoning, de-hulling and cracking and finally the process of grinding to get off- white to light yellowish colored uniform-sized full fat soy grits. The entire process is performed under strict process parameters to retain the activity of natural enzyme-like lipoxygenase, which is responsible for bleaching to improve the the whiteness of finished products.