logo NEO FOODTECH
Product portfolio
  • Home /
  • Enhanced binding and fat retention

Filter
Lebo Super TR

Lebo Super TR

Contact
Optimiser VB Plus

Optimiser VB Plus

Contact
Modified starch N1 - Create structure Modified starch N1 - Create structure

Modified starch N1 - Create structure

Contact
Plus P - Increases crispy texture

Plus P - Increases crispy texture

Contact
Superbind P220 - Enhanced Binding Superbind P220 - Enhanced Binding

Superbind P220 - Enhanced Binding

Contact
Bind P27 - Retain water for cold meat Bind P27 - Retain water for cold meat

Bind P27 - Retain water for cold meat

Contact
Plus 30 - Create elasticity

Plus 30 - Create elasticity

Contact
F.E.T 230 HS

F.E.T 230 HS

Contact
Plus 20 - Create elasticity Plus 20 - Create elasticity

Plus 20 - Create elasticity

Contact
Soy Fiber

Soy Fiber

Contact
Meat Replacer - Structural support of meat

Meat Replacer - Structural support of meat

Contact
Gel 23 - Increases crispy texture and fat retention

Gel 23 - Increases crispy texture and fat retention

Contact
Optimiser BW - Create Structure

Optimiser BW - Create Structure

Contact
Isolated Soy Protein YX2002

Isolated Soy Protein YX2002

Contact

viewed products

Account Log in
Call
Texting