Products

Bunge

Texture & ConsistencyProduct Families
Emulsifiers
Emulsifiers
Texturizers
Texturizers

3 Products found on Bunge in Texture & Consistency

With SDS
With TDS
PurePro® Soy 90F-D banner
BungePurePro® Soy 90F-D
  • Ingredient Name:Isolated Soy Protein
  • Functions:Protein Source, Emulsifier
  • Features:Dispersing, Low Viscosity
  • Ingredient Origin:Plant Origin
  • Protein Content:90.0 - 90.0 %
  • Labeling Claims:Kosher, Halal, Non-GMO, PDCAA Score 1
PurePro® Soy 90F-D is a highly functional protein with low to medium viscosity and medium to high gel strength. This product is used for injection and extension applications. Its characteristics enable processors to improve sensorial properties, water and fat retention, and texture in final products.
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PurePro® Soy 70N-50 banner
BungePurePro® Soy 70N-50
  • Ingredient Name:Soy Protein Concentrate
  • Functions:Protein Source, Binder
  • Features:Good Binding, Improved Water Binding, Easy To Handle, Low Viscosity, Improved Texture, Provides Structure, Easily Dispersible, Neutral Taste, Clean Flavor
  • Ingredient Origin:Natural Origin, Plant Origin
  • Protein Content:69.0 - 69.0 %
  • Labeling Claims:Halal, PDCAA Score 1, Pareve, Vegan, Kosher
PurePro® Soy 70N-50 is a soy protein concentrate powder with clean flavor. It has low viscosity, low solubility and high dispersibility. Designed to improve the nutritional profile of meat and bakery products.
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PurePro® Soy 70F-G banner
BungePurePro® Soy 70F-G
  • Ingredient Name:Soy Protein Concentrate
  • Functions:Protein Source, Gelling Agent, Emulsifier
  • Features:High Gel Strength, High Viscosity, Good Gelling Properties, Emulsifying
  • Ingredient Origin:Plant Origin
  • Protein Content:68.0 - 68.0 %
  • Labeling Claims:Halal, Non-GMO, PDCAA Score 1, Vegan, Kosher
PurePro® Soy 70F-G is a highly functional protein with high viscosity and gel strength. This product is used for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat and cook loss, and improve sensorial and structural properties in final products.
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