EURODUNA – Soy Products

We deliver a wide range of different soy products like protein isolates, functional and non-functional soy protein concentrates, soy granulate and flour, soy fibre and soy bran.

These products are used for different applications in the meat and bakery industry, and used as dietary food, sport drinks and cheese.

All products require no identification of the products according to the Regulations (EC) No. 1829/2003 and 1830/2003.

Soy Protein Crispies
Products Protein content Fat content Application / Description
Soy Crispies 60% 60 g/100g / Crunchy Protein Crispies made from soy protein, rice semolina and soy flour. Gluten-free and versatile in many products.
Soy Crispies 80% 80 g/100g Crunchy round extrudate made from soy protein and tapioca starch. Gluten-free and versatile in many products.
Soy Crispies 60% with Cocoa 60 g/100g / Our delicious Soy Protein Crispies with 60% protein and an aromatic cocoa powder coating. Provides color and taste variety in your products especially in combination with our "normal" Soy Protein Crispies.
Textured Soy Proteins
Products Protein content Fat content Application / Description
DUNATEX 70 min. 70 % / Textured Soy Protein as a meatless alternative, for a vegetarianism
DUNATEX N min. 50 % / Textured Soy Protein as a meatless alternative, for a vegetarianism
Soy Flour, defatted
Products Protein content Fat content Application / Description
DUNASOY 50B min. 50 % max. 1 % Enzymatic active soy flour for bakery and meat processing, high PDI
DUNASOY 50BT min. 50 % max. 1 % Defatted, toasted Soy flour
Soy Flour, full fat
Products Protein content Fat content Application / Description
DUNASOY 40EA min. 38 % max. 25 % Enzyme active soy flour, with a high urease activity
DUNASOY 40MT min. 38 % max. 25 % Soy flour moderately toasted, with a nut taste
Soy Grits, full fat
Products Protein content Fat content Application / Description
Dunagrits, toasted min. 38 % max. 25 % Toasted full fat grits, with a sweetish nut taste
Soy Flakes, full fat
Products Protein content Fat content Application / Description
Soy Flakes min. 38 % ca. 18 % Toasted full fat flakes
Soy Protein Fiber
Products Protein content Fat content Application / Description
Soy Protein Fiber 67 % < 1 % Soy Protein Fiber is a textured soy protein. Through a specific extrusion process the product achieves its fibrosity and texture. The pleasant bland taste allows diverse applications. Ideal for vegetarian and vegan food products.
Soy Fibre
Products Protein content Fat content Application / Description
DUNAFIBRE 75 min. 15 % / Soy fibre - Dietary fibre to reduce syneresis, improve water binding, reduce ice crystallization and improve texture
Soy Protein Concentrate
Products Protein content Fat content Application / Description
DUNASOY 60F min. 68 % max. 1 % Non functional soy protein concentrate, which has been designed for protein enrichment of foodstuffs. Used in meat processing, bakery and sport nutrition
DUNASOY 70C min. 68 % max. 1 % Functional enzymatic treated and spray-dried soy protein concentrate with a high viscosity, superior fat emulsion and excellent water binding capacity
DUNASOY G25 min. 66 % max. 2 % Hydrocolloid-enhanced soy protein concentrate, contains Guar Gum
DUNASOY 70SA min. 68 % max. 1,5 % Functional enzymatic treated and spray-dried soy protein concentrate with a high viscosity, superior fat emulsion and excellent water binding capacity, strong gel forming
Soy Protein Isolate
Products Protein content Fat content Application / Description
DUNASOY 90 min. 90 % max. 1 % Functional soy protein isolate, with a superior fat emulsion, high viscosity and good water binding capacity. It absorbs more than 6 parts of water and oil
DUNASOY 95 min. 90 % max. 1 % Functional soy protein isolated with low viscosity and high solubility
DUNAPRO 95M min. 90 % max. 1 % Functional soy protein isolated with a high solubility and low sedimentation, mild taste
Dunasoy Foam 65 % 2 % Dunasoy Foam is a hydrolysed soy protein with good water solubility consisting of GMO-free soy. When mixed with water Dunasoy Foam builds a voluminous foam which can be stabilised with hydrocolloids. This foam has similar properties as whipped egg white.