Farina di soia sgrassata enzimatica

The of an enzymatic active soy flour is produced from domestic non-genetically modified soybeans far East by the minimum possible soft technological operations with maximum preservation state of proteins in native state. This is why this product is main raw material for the production of concentrated forms of soy products soy protein concentrates and soy protein isolates and other dietary supplements, such as oligosahara, isoflavones, fiber, inhibitors of proteases of the gastrointestinal tract, Bowman-Tag and Konitsa. Due to the presence of biologically active enzymes, this ingredient is widely used in confectionery and baking industries, not only for traditional adjustment of protein composition, improve the surface color and prolong the shelf life of the products, partial replacement of expensive ingredients to egg and dairy basis, but also finds a specific application. Her introduction to the formulation of products allows for reagent-free bleaching flour products. In the meat industry this type of flour plays the role of an excellent emulsifier of fats, regulators of rheological characteristics of minced meat products and the consistency of the sausage emulsion-sosednih products. Often used to replace part of the expensive protein soy and other ingredients in meat products. Defatted soy flour active an enzymatic non-GMO.