• emulsifier/stabilizer having high water-binding capability
• high water-binding capability
• seals the texture of confectionery fillings
• densifies the structure of sauces and fillings
• acts as thickener already when added to cold water
• made from Russian non GMO corn

Application

• pancake rolls, semi-finished products covered in dough, sauces, instant soups

Features and benefits:

• fine flour — 100-200 mesh
• protein content at least 17%
• hydration rate 1:4 and above
• high fat emulsifying ability — 1:2
• has the effect of cold moisture binding in emulsion systems and gelling in cold dispersions, used instead of chemically modified starches
• used as a highly functional ingredient capable of thickening cold food masses, increasing their viscoplastic properties and reducing water activity in the finished product

Application:

• sausages;
• semi-finished products;
• pate;
• canned food.

• has a water-holding capacity of 1: 10-14 and a fat-emulsifying capacity of 1: 8: 2-3
• has a neutral taste and odor (there is practically no smell inherent in soy products and other types of fiber)
• reduces the calorie content of foods
• improves the structure and prevents moisture separation during storage time
• has a granulometry optimal for use in the food industry and dissolves easily
• provides stability during heat treatment, in the cycle of freezing-defrosting and during storage of finished products
• increases the shelf life of the finished product due to good binding and distribution of fat and free moisture in the product throughout the volume in the structure of the product, which is a medium for the development of microorganisms
• the most inexpensive type of fiber, reduces the cost of the recipe, replaces starches
• enriches food with dietary fiber and vegetable protein

Application:

• as an emulsifier in fruit, berry and fat fillings
• as a filling stabilizer in wafer products
• meat and fish minced semi-finished products
• boiled sausages, sausages, small sausages
• pork fat
• semi-smoked sausages
• pates, liverwurst sausages
• dumplings

• high protein content – min. 50%
• made from Russian soybeans, non-GMO
• various granulometry: 1-3 mm – small mince, 3-5 mm – large mince, 20-40 mm – chuncks, “balls”, “beef stroganoff”, etc.
• hydration degree — 1:3 – 4.2; hydration rate at t = +2-4°С — 12-15 min (“minced meat”), 30-40 min (for a larger fraction, i.e. “beef stroganoff”)
• dense, elastic structure
• perfectly absorbs taste and imitates the structure of meat
• competitive and affordable price

Application

• sausages
• canned foods
• frozen semi-finished foods
• instant soups/noodles

• high protein content min 45% and affordable price
• hydration rate — 1:3, hydration time — 10 min (t= +2-4°С)
• made from Russian non-GMO soy
• thanks to vegetable fibers in the composition, it’s able to form viscous structures, reducing the amount of additional ingredients in the recipe
• various granulometry: 1-3 mm – small mince, 3-5 mm – large mince
• oil-holding capacity not less than 135%
• dense texture

Application

• sausages
• canned foods
• frozen semi-finished products
• noodles and instant foods

• alternative to soy or wheat texturate
• doesn’t contain soy or wheat, hypoallergenic
• protein content no less than 23%
• hydration degree — 1:3-4
• hydration rate — 15-20 мин (t= +2-4°С)
• made from Russian non GMO yellow pea
• low glycemic index
• lack of pronounced legumes aftertaste
• rich on vitamins, minerals, contain valuable amino acids

Application

• meat and fish semifinished foods
• plant-based meat and fish alternatives

• alternative to soy and wheat texurates
• hypoallergenic, doesn’t contain soy or gluten
• neutral taste and odour (absence of legume aftertaste)
• starch content minimum 60%
• protein content minimum 18%
• high water-binding capacity — 1:3
• made from Russian non-GMO yellow pea

• analogous to soy texturate in terms of its functional and physicochemical characteristics, but unlike it’s hypoallergenic (doesn’t contain soy or gluten)
• contains hypoallergenic protein of high nutritional value and good digestibility
• made from Russian yellow non-GMO pea
• protein content minimum 50%
• hydration degree — 1:3
• hydration rate 15-20 min (t= +2-4°С)

Application

• high protein and energy bars

• protein content 50 and 55%
• hypoallergenic, doesn’t contain soy and gulten
• made from Russian yellow non-GMO pea
• granulometry: powder – 80-200 mesh
• hydration rate — 1:3

• used for the production of protein masses, creams, protein-whipped masses, protein-flour masses in baked goods (cakes, cookies)
• has emulsifying properties and can serve as an egg substitute in vegan and fasting products, in certain recipies can be considered as a 100% egg substitute
• protein content is 55%
• unlike eggs does not lead to salmonellosis in production
• replaces eggs in biscuits, cakes, muffins or waffles
• produced from Russian yellow peas, GMO-free

Application:

• high-protein and national breads, pastries
• healthy pastry dough goods
• protein bars
• partial or complete substitution of egg products in recipes

• used as a neutral thermostable filler with high functionality and texturing properties
• the uniqueness of the functional properties of plant fibers and a high degree of development of the capillary structure causes high water-holding and texturing ability, affects the rheological properties of food masses: increases the density, elasticity, adhesion of food masses, ensures their stability during heating, in the freeze-defrosting cycle and during storage of finished products
• high moisture binding capacity – 1:15 for Protocell FW200/1, 1:9 for FW200/2

Application:

• In meat and fish industries: semi-finished products, gourmet foods, minced products, pates, dough (including frozen).
• In bakery and confectionary industries: fruit/berry and fat fillings, dairy fillings, dough (including frozen dough)

• • acts as a natural flour, dough and consistency improver, improves the consistency of the product
  • swelling effect in cold water
  • hydration degree – 1: 3-10
  • gives elasticity to dumplings
  • increases the output of finished products
  • possesses high water binding and water retention capacity
  • used in functional mixtures instead of wheat flour with high water binding capacities
  • increases the viscous-plastic properties of the feedstock
  • does not have an E-index, marked on the label as “wheat flour”
  • cheaper than analogues of Russian and foreign competitors
  • rye version of the products is available

  Application:

  • partially or completely replacing a part of wheat bakery flour in the pastry recipe
  • for muffins 7.0 – 8.0%
  • for custard products 5.0 – 10.0%
  • as a thickener and stabiliser in various fillings

• made from Russian non-GMO peas by means of green technology
• fine ground flour — 100-200 mesh
• protein content at least 15%
• degree of hydration — 1:4 (and higher)
• high fat-emulsifying ability — 1:2
• has the effect of cold moisture binding in emulsion systems and gelling in cold dispersions, used as a substitute of chemically modified starches
• used as a highly functional ingredient capable of thickening cold food masses, increasing their viscous-plastic properties and reducing the water activity in finished products

Application:

• sausages
• semi-finished products
• canned food
• pate
• hams

• natural flour improver
• flour improver and bleach that replaces or reduces the consumption of similar ingredients of a chemical nature
• high protein content — at least 48%
• PDI 70-90
• fine flour 100-200 mesh
• increases the nutritional value of the product and reduces the cost, cost-effective in production
• improves the characteristics of the dough: firmness, crust color
• replacement of skimmed milk powder in confectionery products
• fat content no more than 1-1.2%
• humidity no more than 8-9%
• made from Russian soybeans, does not contain GMOs

Application:

• sausages, chopped and dough semi-finished products (minced meat and dough), vegan and healthy lifestyle products
• raw minced meat, pasta, semi-finished foods from minced meat, dumplings (filling and dough), sausages and pates
• crumb bleach in bakery products
• replacement of skimmed milk powder in confectionery products

• 100-200 mesh grinding
• protein content — minimum 23%
• made from Russian non-GMO yellow pea
• hypoallergenic, doesn’t contain soy or wheat

• improves the physical and chemical indicators of wheat flour (weight fraction of crude gluten – about 55%, the quality of gluten – I group)
• improves the rheological parameters of the dough: reduces the brittleness of the dough and its adhesion to the surface of the equipment
• reduces dough chipping and improves the consistency of the dough after cooking, reduces the digestibility
• beneficial and natural replacement for gluten (works when replacing 1: 1 or higher)

Dosage

• Protelon 22 is added at the rate of 2-4% by weight of wheat flour with additional introduction of moisture at the rate (hydration 1: 1-2) without changing the recipe for dumplings
• after kneading, the dough can immediately go to molding or be cured for 15-20 minutes, depending on the technological process.

Application:

• semi-finished products in a dough casing (dumplings, khinkali, dumplings, etc.)