Soya Beans, Oilseeds & 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.