Supro EX37 HG IP
Supro EX37 HG IP is a high-performance soy protein isolate designed to deliver exceptional moisture retention, emulsification, and texture improvement across a wide range of food applications. It supports clean, consistent product quality while enhancing nutritional value.
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Category
Functional FoodSectors
Food
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What is Supro EX37 HG IP
Supro EX37 HG IP is a premium soy protein isolate developed for food manufacturers looking to optimise texture, stability, and protein enrichment in their formulations. With a high protein content and excellent functional properties, it provides superior water-binding and emulsification, helping improve mouthfeel and structure in finished products.
Its versatility makes it suitable for both hot and cold processed systems, offering reliable performance in demanding conditions. The product contributes to enhanced yield and consistency, supporting cost efficiency while maintaining product integrity. Supro EX37 HG IP is ideal for applications where protein fortification and functional performance are required without compromising on quality or sensory experience.
- Plant-Based
- Soy Protein
- Emulsifier
- Texture Improvement
- Functional Ingredient
- Meat Alternatives
- High Protein
- Clean Label Support
Applications & Functionalities
Supro EX37 HG IP is widely used to improve texture, moisture retention, and stability in various food systems. Its strong emulsification properties make it ideal for applications requiring fat and water binding, ensuring uniform distribution and preventing separation. It enhances chewiness and structure in plant-based products while contributing to a smooth mouthfeel. The product performs well in processed foods, ready meals, and protein-enriched formulations, offering excellent heat stability and consistent results during production. It also supports yield improvement and shelf-life extension by maintaining product integrity over time.
Supro EX37 HG IP is widely used to improve texture, moisture retention, and stability in various food systems. Its strong emulsification properties make it ideal for applications requiring fat and water binding, ensuring uniform distribution and preventing separation. It enhances chewiness and structure in plant-based products while contributing to a smooth mouthfeel. The product performs well in processed foods, ready meals, and protein-enriched formulations, offering excellent heat stability and consistent results during production. It also supports yield improvement and shelf-life extension by maintaining product integrity over time.
Common applications include:
- Plant-based meat alternatives
- processed meats
- bakery products
- ready meals
- sauces and dressings
- protein-fortified foods.
Related Ingredients
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