Improve the Sensory Profile of your Product
BRF Ingredients’ Soy Proteins and Flours are obtained from grains treated
thermally by specific technology. They have nutrients and important extensor functions,
contributing to the maintenance of texture, liquid retention and help the final product consistency.
Provides
Consistency
Improves
Sensory Profile
Helps
in Succulence
It is processed through extrusion and it has differential texture characteristics, enabling its utilization as extenders in meat products and other meat similar options. It presents different granulometria aspects for application according to the needs of the final product.
It's processed through extrusion and includes poultry skin, making it taste different. Available in powder and granulated aspects.
Produced from the bran derived from the soybean oil extraction process, in addition to presenting a reduction in its enzymatic activity due to heat treatment.
Produced from the bran derived from the soybean oil extraction process and it has a lipoxygenases enzyme to help whitening flour and improving masses.
