Food Ingredient Catalog 2007-2008 - Food Product Design

NUTRISOY ® TVP ® /DEFATTED, LECITHINATED, REFATTED SOY FLOURS/GRITS
% MOISTURE
MAXIMUM
% PROTEIN (NX6.25)
(MFB) MINIMUM
% FAT
(ACID HYDROLYSIS)
% TOTAL DIETARY FIBER
% CARBOHYDRATES
(INCLUDING TDF)
PRODUCT CHARACTERISTICS
APPLICATIONS
TVP ® (TEXTURED VEGETABLE PROTEIN)
TVP & Fortified 9 53 3 18 30 270 Variety of textures, sizes, Ground meat in beef patties,
TVP (Textured (50, colors sausage, vegetarian foods,
Vegetable Protein) as is) meatloaf mix, etc.
FLOURS/GRITS (DEFATTED SOY FLOURS/GRITS)
Defatted Soy 9 53 3 18 30 270 Untoasted, enzyme active Protein extraction
Flakes (HVP, etc.)
Find ADM ingredient MSDS and technical and support documentation at
www.admworld.com/productsearch.
CALORIES (PER 100G)
Toasted 10 53 3 18 30 270 Coarse, medium, fine, Cookies, crackers, bagels,
Grits extra-fine granulation; cereals, muffins, specialty
heat treated breads, ground meat
systems, soy sauce
7B Flour 9 53 3 18 30 270 Enzyme active flour for White bread
bleaching wheat flour
pigments, minimally
heat processed
Bakers 9 53 3 18 30 270 Light, heat-treated flour Breads, cakes, donuts, sweet
Flour doughs, cookies, macaroni,
dry mixes, pizza crusts,
tortillas, pancake and
waffle mixes
Toasted 9 53 3 18 30 270 Heat-treated flour Cookies, crackers, cereals,
Flour beverages
SOYLEC ® AND LECITHINATED AND REFATTED SOY FLOURS
220T 8 46 15-19 16 26 350 Pre-mix product of
Flour lecithin, refined soybean
oil, and Toasted Flour
Soylec 8 46 14-18 16 26 350 Pre-mix product of
C-15 lecithin and Bakers Flour
Box 1470
Decatur, IL 62525
800-637-5843
Fax: 217-451-8067
Partial or complete egg,
milk, and/or shortening
replacer; pie crusts; bakery
mixes; donuts; sweet
goods; cakes; pastries
Food Ingredients 55
ADM Specialty
Food Ingredients