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Mr.Rob Kirby

Supplier Details

  • Nexcel
  • United States United States
  • Mr.Rob Kirby
  • 001-217-391-0091
  • < 20
  • Manufacture & Trade
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Product Details
Company Profile

Item specifics

  • Product Name: LOW-FAT SOY GRITS
  • Product Origin: USA


nexsoy solvent-free soy ingredients can be incorporated in food manufacturing applications to provide a variety of functional improvements including increased soy protein content, reduced carbohydrate content, reduced oil absorption in fried foods, improved water uptake and retention, and improved emulsification. 

the unique nexsoy process is totally solvent-free, yielding a product line that is free of the "soy" taste that some consumers find unpalatable, and has challenged product development personnel for years. traditionally, most soy ingredients are produced using a chemical solvent called hexane. this method is believed to be responsible for the "grassy" or "beany" flavor that has historically slowed the acceptance soyfoods. the nexsoy? processing method is entirely mechanical and requires no chemicals such as hexane. this process is responsible for very neutral-tasting naturally-produced soy ingredients that can be used by food manufacturers without negatively impacting the flavor of their product. 

applications for nexsoy low-fat soy grits include: 

breads, cookies, crackers, donuts, muffins and general bakery applications 
nutritional snack, sport, and meal replacement bars 
snack foods 
soy sauce 
nexsoy low-fat solvent-free soy grit products are available in the following varieties (click for pdf specification sheet): 

nexsoy low-fat natural - made with conventional soybeans 
nexsoy low-fat non-gmo - made from identity-preserved, certified non-gmo soybeans 
nexsoy low-fat organic - made from identity-preserved, certified organic soybeans

Company Related ProductsView the Seller's Products


  • Product Name: LOW-FAT SOY FLOUR
  • Product Origin: USA
  • Nexsoy Solvent-Free soy ingredients can be incorporated in food manufacturing applications to provide a variety of functional improvements including increased soy protein content, reduced carbohydrate content, reduced oil absorption in fried foods, improved water uptake and retention, and improved ...

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