Yeast protein and fiber that improves juiciness, enhances extrusion performance and creates stretch and elasticity​.

Characteristics

• Great emulsification​

• Good binding and thickening​

• Good water and oil binding

• Remarkable fiber formation in HME​

• Improved stretchability and taste in cheese and cheese-like products​

Typical Applications

• Meat & meat alternatives (burgers,sausages,nuggets)​

• High moisture extrusion​​

• Savory frozen appetizers (such as fried snacks​)

• Pasta (dry and fresh​)​

• Cheese and cheese-like products​

Yeast protein that forms gels, emulsifies and binds. All the functionalities of egg but sustainable and animal free.​

Characteristics

• Remarkable heat set gelling​

• Non-thermo-reversible

• Greatemulsification​

• Good oil binding​

• Improves crispiness and browning​

Typical Applications

• Meat & meat alternatives (burgers,sausages,nuggets)​

• Savory frozen appetizers such as fried snacks

• Emulsifiedsauces​

• Egg replacement in bakery

• Foaming in dairy drinks