Soya Beans, Oilseeds & Pulses

Soya Beans, Oilseeds and Pulses

The Micronizing process controls anti-nutritional enzymes in soya without damaging the amino acid profiles. As an example, levels of trypsin inhibitor activity and urease are reduced by 95%.  Micronizing’s infra red energy gives an attractive, toasted and nutty flavour, eliminating the “beany” taste associated with soya. Soya is an excellent natural antioxidant source; the Micronizing process guarantees a long shelf life because of lipoxygenase inactivation. In pulses, such as peas, Micronizing reduces the conventional home cooking time by 50%.

Micronized full fat soya and pulses are used in soups, sauces, biscuits, speciality bread manufacturing, meat products, infant foods, pastries and diabetic drinks.

Design by Propeller Micronizing logo Micronizing Company UK Ltd., Charnwood Mill, Framlingham, Suffolk, IP13 9PT, United Kingdom.
Tel: +44 (0) 1728 723435     Fax: +44 (0) 1728 724359