Soy Protein Isolates (SPI)
Soy Protein Concentrates (SPC)
Texturised Vegetable Protein (TVP)
Hydrolysed Vegetable Protein (HVP)
Our WILPRO SPI series are manufactured from non-GMO soybeans and contain a minimum level of 90% protein level.
WILPRO G series have high gel elasticity, emulsification and water retention ability. With its ideal colour tone and flavour, they are suitable to be used in sausages and meat products.
WILPRO I series have high gel elasticity and water retention ability. They are easily dispersible in liquid and can be used in meat and fish products.
WILPRO D series are highly soluble and readily dispersible, dust-free, have a low viscosity and are stable in solution. They are specially designed for use in nutritional beverages and bars.
WILPRO G series have high gel elasticity, emulsification and water retention ability. With its ideal colour tone and flavour, they are suitable to be used in sausages and meat products.
WILPRO I series have high gel elasticity and water retention ability. They are easily dispersible in liquid and can be used in meat and fish products.
WILPRO D series are highly soluble and readily dispersible, dust-free, have a low viscosity and are stable in solution. They are specially designed for use in nutritional beverages and bars.
Soy Lecithin
Soymilk Powder
Soy Sauce Powder
Defatted Soy Flour
Our WILCON SPC series have a minimum level of 68% protein content. They contain no cholesterol and are easily digestible with high fibre and low fat content.
Our functional SPC is developed to provide functionality in systems where water binding and emulsification properties are required. It is produced either via acid or alcoholic washing and can be used in processed meat products, especially that of emulsified meats.
Our non-functional SPC has a high protein content and excellent protein digestibility. It is specially designed as protein enhancer in food products.
Our functional SPC is developed to provide functionality in systems where water binding and emulsification properties are required. It is produced either via acid or alcoholic washing and can be used in processed meat products, especially that of emulsified meats.
Our non-functional SPC has a high protein content and excellent protein digestibility. It is specially designed as protein enhancer in food products.
Our TVP range includes texturised soy protein (WILTEX), texturised soy protein concentrate (WILCON T), texturised fibrous soy protein (WILFIB) and texturised soy crisp (WILNUG).
WILTEX and WILCON T texturised soy protein have high protein, low fat content, excellent fibrous structure and are easily digestible. Both have a meat-like texture that promotes moisture and fat retention. These are mainly used in meat processing, frozen foods and etc.
WILFIB texturised fibrous soy protein is chewy and contains high protein and low fat content. It is widely used in meat products, fillings, dumplings and etc.
WILNUG texturised soy crisp has a crispiness mouth feel and contains high protein levels. It is commonly used in nutritional bars, confectionery items and etc.
WILTEX and WILCON T texturised soy protein have high protein, low fat content, excellent fibrous structure and are easily digestible. Both have a meat-like texture that promotes moisture and fat retention. These are mainly used in meat processing, frozen foods and etc.
WILFIB texturised fibrous soy protein is chewy and contains high protein and low fat content. It is widely used in meat products, fillings, dumplings and etc.
WILNUG texturised soy crisp has a crispiness mouth feel and contains high protein levels. It is commonly used in nutritional bars, confectionery items and etc.
Processed from non-GMO soybeans, soy lecithin is an excellent natural surfactant that acts as an emulsifier, wetting and dispersing, and release agent.
Soy lecithin is rich in glycerophospholipids. It is available in both powdered and liquid forms. It can be applied in confectionery, bakery, chocolate and etc.
Soy lecithin is rich in glycerophospholipids. It is available in both powdered and liquid forms. It can be applied in confectionery, bakery, chocolate and etc.
We produce a series of HVP that are nutritional, flavourful and have low 3-MCPD levels. We are able to customise different level of nitrogen and colour variants according to the needs of our customers such as products that contain no MSG or I+G (disodium inosinate and disodium guanylate).
Our HVP comes in both liquid (VL series) and powdered (VP series) forms. We have two types of HVP powder, chicken and beef. These products are suitable for snacks, stock cubes, instant noodles seasoning, canned, processed meats and etc.
Our HVP comes in both liquid (VL series) and powdered (VP series) forms. We have two types of HVP powder, chicken and beef. These products are suitable for snacks, stock cubes, instant noodles seasoning, canned, processed meats and etc.
Our soymilk powder is made from non-GMO soybeans and does not contain any additives or preservatives. As it is free from lactose and cholesterol, hence it is an ideal alternative for consumers who are lactose intolerant.
This product can be used in beverages, yoghurt, dessert, milk substitute products and etc.
This product can be used in beverages, yoghurt, dessert, milk substitute products and etc.
Our soy sauce powder is a fine brown seasoning that is made from high quality fermented soy sauce through a spray drying process.
It is suitable for snacks, meat products, seasonings, pickled products and etc.
It is suitable for snacks, meat products, seasonings, pickled products and etc.
Using non-GMO soybeans, our toasted and untoasted soy flour is of a high industry standard that contains a minimum protein level of 50%.
Toasted soy flour is fully treated with heat and is used to supplement the protein and amino acid levels in food products. It can be applied in confectioneries, cereals, beverages, meat products and etc.
Untoasted soy flour is moderately treated with heat. It can absorb oil and water easily. It is suitable for bakery products, candies, meat products and etc.
Toasted soy flour is fully treated with heat and is used to supplement the protein and amino acid levels in food products. It can be applied in confectioneries, cereals, beverages, meat products and etc.
Untoasted soy flour is moderately treated with heat. It can absorb oil and water easily. It is suitable for bakery products, candies, meat products and etc.
