Bean Flour
Fabatex 33
Derived from: French field beans
Given its wide range of positive properties, bean flour is a welcome European alternative to soya and lupin. Thermally treated Fabatex 33 is an emulsifying, water-binding ingredient that enriches baked products and confectionery as well as meat products. It improves dough processing, can be used as a nutritional value enrichment as well as water- and fat-binding aid or simply as a natural extender that adds functional value.
- Protein percentage approx. 33 %
- No enzyme activity
- Keeps products fresh for long periods
- Natural emulsifier
- Neutral taste
- Nutritional value enrichment (essential amino acids)
- Excellent water- and fat-binding capabilities
- Aids product succulence
- Improves dough processing
- Improves texture
Applications
- Fabatex 33
- Extender for chocolates,
- baked products and confectionery,
- ready meals,
- meat and sausage products,
- soups and sauces,
- formed products and extruded snacks,
- waffles/wafers
Fabatex 33 is a clean-label ingredient
- GMO-free Kosher-certified Allergen-free
If you are interested in other functional ingredients obtained from beans and peas – just call us or write to us!