Fibers, starches and plant proteins
INGREDIENTS OF PLANT ORIGIN, such as fibers, soy proteins, starches, are currently vitally important components in highly mechanized manufacturing processes. Not only do they reduce breakage, but at a technological level, they help to give texture and structure to the meat.
The most used are pea fibers, corn starches and dextrins, isolated, concentrated and textured soy proteins.
Within this category of products we can highlight the pea fiber of the Sanacel brand (marketed brands) of European origin with high retention capacity and meaty texture.
Product list
pea fiber
Potato starch
Dextrina
pregelatinized starch
Breadcrumbs
Ecolante
Egg substitute in breading
Textured Soy
Isolated soy protein
soybean concentrate
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