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Functional Additives
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Other Functional Additives
Other Functional Additives
Other Functional Additives
Other Functional Additives

3 Products found on Bunge  in Functional Additives

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PurePro® Soy 70F-G banner
BungePurePro® Soy 70F-G
  • Ingredient Name:Soy Protein Concentrate
  • Functions:Gelling Agent, Emulsifier, Protein Source
  • Features:Good Gelling Properties, High Viscosity, High Gel Strength, Emulsifying
  • Ingredient Origin:Plant Origin
  • Protein Content:68.0 - 68.0 %
  • Labeling Claims:Kosher, Halal, Vegan, PDCAA Score 1, Non-GMO
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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PurePro® Soy 90F-GX banner
BungePurePro® Soy 90F-GX
  • Ingredient Name:Isolated Soy Protein
  • Functions:Protein Source, Gelling Agent
  • Features:Low Viscosity, High Gel Strength, Emulsifying
  • Ingredient Origin:Plant Origin
  • Protein Content:90.0 - 90.0 %
  • Labeling Claims:Kosher, Vegan, Halal, PDCAA Score 1, Non-GMO
PurePro® Soy 90F-GX is a non-GMO, highly functional, isolated soy protein with high viscosity and gel strength. This product is used for emulsion meat applications. Its characteristics allow processors to achieve stable emulsions, reduce fat and cook loss, and improve sensorial properties and structure in final products.
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PurePro® Soy 90F-G banner
BungePurePro® Soy 90F-G
  • Ingredient Name:Isolated Soy Protein
  • Functions:Gelling Agent, Emulsifier, Protein Source
  • Features:Reduced Fat, High Viscosity, Provides Structure, High Gel Strength
  • Ingredient Origin:Plant Origin
  • Protein Content:90.0 - 90.0 %
  • Labeling Claims:Kosher, Halal, Vegan, PDCAA Score 1, Non-GMO
PurePro® Soy 90F-G is a high viscosity, high gel-strength, highly functional protein for emulsion meat applications. Its characteristics enable processors to achieve stable emulsions, reduce fat, and cook loss, improving sensorial and structure in final products.
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