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Functionality Enhancement

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Secrets of Food Ingredients

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Functionality Enhancement

Functionality Enhancement

Overview

Beyond Basic Nutrition, Functionality Enhancement

From plant proteins, flakes & flours, fibers to oils, Solbar's full range of plant-protein product portfolio are far more than simple ingredient supplements. Their ability to enhance functionality makes them indispensable tool in both conventional and innovative food formulations.

Our highly versatile and powerful functional ingredients allow food scientists to engineer specific textures, improve moisture and fat retention, create stable emulsions and foams, and build the complex structures required for modern food products.

01

Taste and Flavour

Despite the increasing pursue toward better-for-you food solutions, consumers still demand products with full taste experiences and rich flavour profiles. Solbar's broad portfolio of functional ingredients help create great-tasting food solutions, and minimize the need for masking agents.

02

Texture and Structure

Our versatile texturant ingredients are widely used by formulators for their unmatched benefits in texturization, water/oil-binding, emulsification, gelation and dispersion properties, to deliver optimised texture and structure performance in food and beverage applications.

03

Stability and Shelf Life

With our industry-leading expertise and industry know-how, we provide a variety of ingredients to achieve formulation challenges, such as improved shelf-life, enhanced viscosity, better emulsion stability and high-quality of finished products.

04

Nutritional Beverage Solutions

We offer versatile soy protein products with varying viscosity levels and clean flavour profile, suitable for a wide range of temperatures and pH levels to meet diverse beverage application needs. Their excelent dispersibility and solubility provide a smooth, pleasant mouthfeel in the finished products.

Other Plant Proteins

Flakes and Flours

Fibers

Oils

Other Ingredients

Animal Nutrition

Bio-materials Solutions

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