|SUPRO® 320||Structure-forming capabilities with medium-to- high viscosity, makes short-textured “cookie-like” bars.
Creates a range of textures when used in conjunction with other DuPont proteins, such as SUPRO® 313 Performs well in lower protein systems (<25%) as sole soy protein source.
|SUPRO® 313||Used primarily in extruded/ dough type bars – Strong binding capability, makes very soft, “chewy” bars; Soften bar textures & extends shelf life.
Creates a range of textures when used in conjunction with other DuPont proteins such as SUPRO® 320. Performs well in combination with dairy proteins such as WPI, MPI, WPC, and/or caseinates.
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