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Bunge

Texture & Consistency
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Emulsifiers
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Texturizers
Texturizers

3 Products found on Bunge  in Texture & Consistency

With SDS
With TDS
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 70N-50 banner
BungePurePro® Soy 70N-50
  • Ingredient Name:Soy Protein Concentrate
  • Functions:Binder, Protein Source
  • Features:Easily Dispersible, Low Viscosity, Neutral Taste, Improved Water Binding, Improved Texture, Easy To Handle, Clean Flavor, Good Binding, Provides Structure
  • Ingredient Origin:Natural Origin, Plant Origin
  • Protein Content:69.0 - 69.0 %
  • Labeling Claims:Kosher, Pareve, Halal, Vegan, PDCAA Score 1
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 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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