Nutrimental

Nutrimental

Soy textured proteins and special flours.
Textured soy protein line This product is obtained through a thermoplastic extrusion of degreased soy flour, where a high pressure and high temperature association inactive the nutritional factors originally found in soy grains. Presentation: natural color or with addition of caramel or pink coloring. Functional properties: Protein enhancer Low fat content Protein content similar to meat with a lower cost Great power of absorption and water retention Uses It is used to replace meat in formulation of industrialized products (meat, pork, chicken and fish). It is a nutritive alternative in scholar programs and to provide an adequate texture to industrialized food products. PROPERTIES 1- THICK NATURAL TEXTURE PROTEIN Hydration: TVP absorbs 2,5 to 3 parts of water. Physical and chemical characteristics (typical analysis). Moisture 8% Protein 50% Fat 1% Fibers 4,0% Ashes 6,5% NSI max. 30% PDI max 59,44% Dry basis Microbiological characteristics Yeasts and moulds/g max 100 Total plate count/g max 20.000 E. Coli/g absent Salmonella /25 g. Absent Fineness Retained ¼" max. 6% Retained 8 mesh min. 80% Retained 10 mesh max. 10% Through 10 mesh max. 4% 2- FINE NATURAL TEXTURED PROTEIN Hydration: TVP absorbs 2,5 to 3 parts of water. Physical and chemical characteristics (typical analysis). Moisture 8% Protein 50% Fat 1% Fibers 4,0% Ashes 6,5% NSI max. 30% PDI max 59,44% Dry basis Microbiological characteristics Yeasts and moulds/g max 100 Total plate count/g max 20.000 E. Coli/g absent Salmonella /25 g. Absent Fineness Retained 8 mesh max. 15% Retained 32 mesh min. 80% Through 32 mesh max. 5% 3- TVP NATURAL POWDER Baker industry: bread, cakes, biscuits, and puddings Food industry in general: broths, tarts, etc. TVP NATURAL POWER HIDRATION Hydration: TVP absorbs 2,5 to 3 parts of water. Physical and chemical characteristics (typical analysis). Moisture 8% Protein 50% Fat 1% Fibers 4,0% Ashes 6,5% NSI max. 30% PDI max 59,44% Dry basis Microbiological characteristics Yeasts and moulds/g max 100 Total plate count/g max 20.000 E. Coli/g absent Salmonella /25 g. absent Fineness Retained 42 mesh max. 0,5% Retained 100 mesh max. 15% Retained 200 mesh max. 35% Through 200 mesh min. 50% 4- EXTRA FINE NATURAL TEXTURED PROTEIN Hydration: TVP absorbs 2,5 to 3 parts of water. Physical and chemical characteristics (typical analysis). Moisture 8% Protein 50% Fat 1% Fibers 4,0% Ashes 6,5% NSI max. 30% PDI max 59,44% Dry basis Microbiological characteristics Yeasts and moulds/g max 100 Total plate count/g max 20.000 E. Coli/g absent Salmonella /25 g. Absent Fineness Retained 10 mesh max. 25% Retained 42 mesh min. 65% SOITEX P Physical and chemical characteristics (typical analysis). Moisture 10.0% Protein 50.0% Fat 1% Fibers 4,0% Ashes 7.0% NSI max. 55.0% PDI max 73.33% Urease 1,6 (Aph) Dry basis Fineness Retained 42 mesh 0% Retained 100 mesh max. 5% Retained 200 mesh max. 25% Through 200 mesh min. 70% SOITEX 2143 Physical and chemical characteristics (typical analysis). Moisture 8% Protein 40.0% Fat 20.0% Fibers 4,0% Ashes 5.0% NSI max. 75.0.0% PDI max 73.33% Urease 1,8 (Aph) Dry basis Microbiological characteristics Yeasts and moulds/g max 10.000 Total plate count/g max 200.000 E. Coli/g (NMP) absent Salmonella /25 g. Absent Fecal coliforms NMP/g absent Cereus bacillus/g max. 1.000 Fineness Through 100 mesh min. 95%
1- TVP natural powder Baker industry: bread, cakes, biscuits, puddings Food industry in general: soups, tarts, etc.
2 TVP GRANULATED NATURAL - CARAMEL Similar texture to cooked meat Meat Industry: sausages in general Food Industry in general: burgers, meatballs, sauces, soups, etc.
3 TVP - Texpan Greater size than granulated, simulating meat pieces. Food Industry: sauces, stews, etc. 4 TVP pink powder Meat Industry: hot dogs, mortadellas, cold meats and fine mass products in general.
5 TVP pink granules Meat industry: fine mass products where the simulation of meat pieces presence is necessary. 6 Soitex P line Special soy flour thermally treated. Baker industry: extend the shelf life; increase the absorption and water retention, improving the consistence and coloring of the crust. Industry in general: protein addition in broths, sweets, bread, cakes chocolates, cannelloni fillings.
7 Soitex 2143 line Integral special soy flour with enzymatic action. Baker industry: crumb whitening, gluten oxidation optimizing, quality bread improving. Gives greater evenness to the distribution of fatness and air alveolus producing a softer crumb with a more stable structure... Increases the absorption and retention of moisture and improves the coloring of the crust. Can also substitute partially egg solids and totally the quantity of milk without altering the sensitive characteristics, besides the costs are considerably reduced.Soitex P Line


	Air sight of anality control area		Industrial unit in Guaramiril City - Brasil

SEIS ERRE Alimentos S.A.
Administration and Sales: José Bianco 758
Zip Code: B1685ETH - El Palomar - Buenos Aires - Rep. Argentina
Telephone: (54-11) 4758-1112 rot.
Fax: (54-11) 4758-2744
E-mail seiserre@seiserre.com.ar
Website: www.seiserre.com / www.seiserre.com.ar
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