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).

TEGIN® M Pellets acts as an emulsifier and stabilizer. It is vegetable based. Finely dispersed, stable O/W emulsions are obtained in combination with hydrophilic anionic, cationic, amphoteric or nonionic emulsifiers. TEGIN® M Pellets is used in formulating creams and lotions.

TEGINACID® C PELLETS is a non-ionic emulsifier which is suitable for the preparation of cosmetic o/w emulsions. TEGINACID® C PELLETS forms stable emulsions with all common oils and fats used for skin care products, including polar oils. TEGINACID® C PELLETS is especially suitable for O/W creams for skin care: facial and body care and can be used for hair care: conditioner and rinses