Alimenti trasformati e servizi di ristorazione

SOY TVP - TEXVEGTM GR-25 (GRANULES, 2-5MM) is also known as textured soy protein, soy mince, soy meat or soy chunks is made from extrusion of de-oiled non-GMO soy flour. The soy flour is heated to up to 150°C at high pressure which denatures it into a fibrous, insoluble, porous network that can soak up more than three times of its own weight in liquids. When the product exits the extruder, the sudden drop in pressure causes rapid expansion into puffy solid product which is dried. The TVPs are available in various shapes like mince, flakes, granules, chunks, nuggets, steaks and in various sizes (granules: 1-3 mm, 2-5 mm and 3-7 mm; chunks: 10mm +) and colours (natural, caramel, red).

RIKEMAL SV-65M is a Sorbitan tristearate, also known as Span 65, with E number E492. It is a non-ionic surfactant and emulsifier derived from sorbitol and stearic acid. It is widely used emulsifier with applications spanning food, cosmetics, pharmaceuticals, and industrial products. Its primary role is to stabilize mixtures and improve the texture and consistency of products including baked goods, margarines, and chocolate. In chocolate it performs a number of functions which include maintaining a stable emulsion, improving texture and mouth feel, and minimizes fat bloom, a whitish coating that can appear on the surface of chocolate due to fat crystallization. This helps maintain the aesthetic appeal and quality of the chocolate. RIKEMAL SV-65M has a particularly low acid value of Max 2.