FULL FAT SOY FLOUR - ENZYME ACTIVE is obtained by using best quality soybean seeds as raw material. Soybean go through many processes such as cleaning, conditioning, de-stoning, de-hulling, cracking, flaking and finally the process of grinding of flakes we get off white to light yellowish colour 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 whiteness of bakery products like bread, buns etc. Addition of full fat soy flour into various flour mixes, baking mixes improves in lightening the colour of finished products and also used for protein fortification. Functional / Nutritional Properties: Rich source of soy proteins & soy oil, excellent source soy lecithin, tocopherols, minerals, isoflavones etc; good source of dietary fibre, highly digestive and adulteration free, long shelf life & oxidative stability, acts as baking improver

SOY PROTEIN ISOLATE YX2003N1 - 120 is an isolated soy protein with min 90% protein, good dispersability and better mouthfeel and flavor.It is NON-GMO and purely vegetable origin.

SOY PROTEIN ISOLATE YX8002N5 - 660 is soluble and dispersible ISP with excellent nutrition characteristics, which makes it suitable for powder beverage, health supplement, nutritional powder, etc.