sakthi sugars limited - soya division Coimbatore, Tamil Nadu

Vigor Soy Flour is made from dried puffed balls manufactured by short time high temperature cooking of fine granulation un-toasted defatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein and remove the anti-nutritional factors.   Uses   Chapathis / Poories / DosasUse 1 part  Vigor Soy to 10 parts of wheat/rice/flour or paste to make protein enriched Chapathis, Poori and Dosas. Bhaji, Vada, Samosa, Pakoda etcAddition of 5 to 10 parts of Vigor Soy to sooji/maida/flour or paste will  fry the food better with less oil also inducing a desirablecrisper texture. Bread, Buns, Biscuits, Cakes, and CookiesAddition of 5 to 10 parts of Vigor Soy mixed with wheat flour makes the product protein rich and also softer, crisper and tastier.   Sambar, Rasam, Soup, Gravies etc. can be made tastier and more nutritious with addition of 5% Vigor Soy. Vigor Soy added to wheat/maida/rice not only fortifies protein by giving excellent amino acid profile but also improves the functional characteristics of the end products in terms of better moisture retention and less oil absorption.

Untoasted Full Fat Soya Flour is the enzyme active full fat soya flour manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and ground to desired fineness through the ACM and sieved through Vibro meshes.     Uses:   Used for Protein Fortification in Various Food Ranges like Bakery Products viz. White Pan Breads, Pizza, Pastries, Hamburger & Hotdog Buns, Weaning Foods, Sausages, Extruded Products and Soya Based Dairy Products such as Tofu, Soy Dips, Soy Cheese, Soy Milk, Soy Yogurt and Soy Salad Dressings.

Untoasted Defatted Soya Flour is the enzyme active soya flour manufactured by using only highest quality soybean seed as starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are conditioned to a solvent bath that extracts the oil. After highly efficient extraction, it is de-solventised through Flash De-solventising System without denaturing the protein, thus maintaining high PDI value and enzyme activity. Finally, it is ground to ultra-fine quality through theACM and sieved through Vibro meshes.     Uses:   It is used for Protein Fortification in Food & Pharmaceutical Preparations, Texturised Soya Products, Soya Protein Isolates & Concentrates, Weaning Foods, Bakery Preparations like Cookies, Crackers, Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamin-C. Also used for Enzymatic Bleaching Activity in Bread Systems, Bakery & Cereal Application.

Texturised Soya Protein Granules are uniform tiny puffed balls manufactured by short time high temperature cooking of fine granulation untoasted de-fatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein and removes the anti-nutritional factors.     Uses:   Used as a Vegetable Protein in Kitchen and Food Industries. Also used as a replacement for Meat meat such as in Fast Foods. Ground Meal, Fish, Vegetarian Foods, Snack Foods in Fast Food. Can also be used in Patties, Meat Balls, Chilli Sauce, Hamburger, Pizza Topping, Taco filling, Egg Rolls, Spaghettis, Lasagna Sauce, Frankfurters, Bolognas, Sausages, Soups, Wheat Paps, Dehydrated Foods and many similar products.

Texturised Soya Protein Flakes/Grits are slices of puffed balls manufactured by short time high temperature cooking of fine granulation untoasted defatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein while removing the anti-nutritional factors.     Uses:   Used as a Vegetable Protein in Kitchen and Food Industries. Also used as a replacement for meat such as  Ground Meal, Fish, Vegetarian Foods, Snack Foods in Fast Food. Can also be used in Patties, Meat Balls, Chilli Sauce, Hamburger, Pizza Topping, Taco filling, Egg Rolls, Spaghettis, Lasagna Sauce, Frankfurters, Bologna, Sausages, Soups, Wheat Paps, Dehydrated Foods and many similar products.  

Texture : Moderate

Texturised Soya Protein Chunks are round puffed balls manufactured by short time high temperature cooking of fine granulation un-toasted defatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein while removing the anti-nutritional factors.     Uses:   Used as a Vegetable Protein in Kitchen and Food Industries. Also used as a replacement for meat such as  Ground Meal, Fish, Vegetarian Foods, Snack Foods in Fast Food. Can also be used in Patties, Meat Balls, Chilli Sauce, Hamburger, Pizza Topping, Taco filling, Egg Rolls, Spaghettis, Lasagna Sauce, Frankfurters, Bologna, Sausages, Soups, Wheat Paps, Dehydrated Foods and many similar products.

Appearance : Shaped like Round Balls

Color : Golden Yellow or Caramel

Trishul Refined Soybean Oil is manufactured by neutralization, bleaching and deodorization process of raw soybean oil which has been obtained from cleaned soybean seeds using the solvent extraction process.   Facts & Benefits of Trishul Refined Soybean Oil   Trishul Refined Soybean Oil is a rich source of Omega-3 and Omega-6 fatty acids which are Essential Fatty Acids (EFA) that may not be synthesized by the human body and thus need to be supplemented from outside sources. EFA has vitamin-like functions in the body and plays an important role in the structure and function of cells. Trishul Refined Soybean Oil is hygienically processed and packed by automatic form fill seal machines and is thus safe for consumption. Trishul Refined Soybean Oil has acceptable taste and thus may be used for any food application where edible oil is required.  

Toasted Full Fat Soya Flour is the enzyme inactive full fat soya flour manufactured by using only highest quality soybean seed as starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked and de-hulled. The de-hulled beans are conditioned in a cooker and flaked. These flakes are toasted in a toaster and then ground through the ACM and sieved through Vibro meshes.     Uses:   Used for Protein Fortification in Various Foods like Cake, Donuts, Sweet Goods, Waffles, Danish Dough, Sponge Cake, Pancake, Dry Mixes, Confections, Health Foods, Muffins, Nutritional Cereals, Breakfast Bars, Granola, Breads etc.

These are the enzyme active soya flour manufactured by using only the highest quality soybean seed as starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction they are desolventised through Flash Desolventising System without denaturing the protein, thereby maintaining high PDI value. The desired consistency of the  product is obtained through the Vibro grader.     Uses:   Used for Protein Fortification in Food & Pharmaceutical Preparations, Texturised Soya Products, Soya Protein Isolates & Concentrates, Weaning Foods, Bakery Preparations like Cookies, Crackers & Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamins. Also used for Enzymatic Bleaching Activity in Bread Systems, Bakery & Cereal Applications.

Toasted Defatted Soya Flour is the enzyme inactive soya flour manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are conditioned to a solvent bath that extracts the oil. After highly efficient extraction it is de-solventised and toasted to required PDI level and ground to ultra-fine quality through the ACMand sieved through Vibro meshes.     Uses:   Used for Protein Fortification in Food & Pharmaceutical Preparations, Weaning Foods, Bakery Preparations like Cookies, Crackers, Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamins. Also used as a major Ingredient in Aqua & Poultry Feeds.

These are the enzyme inactive soya flakes manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning, the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction, they are desolventised and toasted to obtain required NSI level. The desired consistency of the product is obtained through the Vibro grader.     Uses:   Used for Protein Fortification in Food & Pharmaceutical Preparations, Weaning Foods, Bakery Preparations like Cookies, Crackers & Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamins.  Also used as a major Ingredient in Aqua & Poultry Feeds.

products_refined_soybeanoil_imgThe solvent extracted crude oil is treated with water at an elevated temperature that causes the swelling of phosphorus-containing oil in gum form. This gum is separated by high speed centrifuging separators. To neutralize the free fatty acids, caustic treatment is given and the neutralized oil is again separated by high speed centrifuging separators. The neutralized oil is bleached and filtered by use of activated earth. To remove the odour present in oil, it is heated at high temperature followed by suction and condensation of low b.p. fatty acids. The finished oil is stored in storage tanks.

For the oil extraction of soybean seeds, the seeds are conditioned, cracked, de-hulled and rolled into flakes. During de-hulling operation, the hulls are separately collected by means of a multi stage aspiration system. The collected hulls are ground as per desired particle size and packed.     Uses:   Used in Manufacturing of Soya Hulls Pellets and Enrichment of Fiber in Aqua, Poultry & Cattle Feeds.

Toasted Full Fat Soya Flour is the enzyme inactive full fat soya flour manufactured by using only highest quality soybean seed as starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked and de-hulled. The de-hulled beans are conditioned in a cooker and flaked. These flakes are toasted in a toaster and then ground through the ACM and sieved through Vibro meshes.

Soya Sakthi Granules are uniform tiny puffed balls manufactured by short time high temperature cooking of fine granulation un-toasted defatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein and removes the anti-nutritional factors.   Facts & Benefits of Soya Sakthi   Soya Sakthi has high protein and good Protein Efficiency Ratio (PER) than other high quality protein foodstuffs. The PER is a widely used method for evaluating the quality of protein in foods.   Proteins are of great importance to human body as they perform vital biological functions such as cell signaling immune responses, cell adhesion and the crucial cell cycle. Soya Sakthi is rich source of phosphorus, calcium and iron which is good for pregnant woman, lactating mothers and growing children.    Soya Sakthi is manufactured using short time high temperature extrusion cooking which provides chewy and resilient texture to prepare dishes.

Soya Sakthi Flakes are slices of puffed round balls manufactured by short time high temperature cooking of fine granulation un-toasted defatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein and removes the anti-nutritional factors.   Facts & Benefits of Soya Sakthi   Soya Sakthi has a high protein and good Protein Efficiency Ratio (PER) when compared with other high quality protein foodstuffs. The PER is a widely used method for evaluating the quality of protein in foods. Proteins are of great importance to human body as they perform vital biological functions such as cell signaling immune responses, cell adhesion and the crucial cell cycle. Soya Sakthi is rich source of phosphorus, calcium and iron which is good for pregnant woman, lactating mothers and growing children.    Soya Sakthi is manufactured using short time high temperature extrusion cooking which provides chewy and resilient texture to prepare dishes.

Soya sakthi Chunks are round puffed balls manufactured by short time high temperature cooking of fine granulation, un-toasted, defatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein and removes the anti-nutritional factors.   Facts & Benefits of Soya Sakthi   Soya Sakthi has high protein and a better Protein Efficiency Rratio (PER) than other high quality protein foodstuffs. The PER is a widely used method for evaluating the quality of protein in foods. Proteins are of great importance to the human body as they perform vital biological functions such as cell signaling immune responses, cell adhesion and the crucial cell cycle. Soya Sakthi is a rich source of phosphorus, calcium and iron which are good for pregnant woman, lactating mothers and growing children.  Soya Sakthi is manufactured using short time high temperature extrusion cooking which provides chewy and resilient texture to prepare dishes.  

Soya Lecithin is manufactured by dehydration of gum obtained by water de-gumming of crude soybean oil during its refining.     Uses:   Used as an Emulsifying Agent in Bakery Products, Candy/Chocolate Coatings & Pharmaceuticals, as a Nutrient in Dietary & Medical Products, as an Antifoaming Agent in Alcohol Manufacturing & Yeast Manufacturing, as an Anti-Spattering Agent in Margarine, as a Dispersing Agent in Paint Manufacturing, Ink Manufacturing, Insecticides, Magnetic Tape, Paper & Rubber Manufacturing, as a Stabilizing Agent in Shortening, as a Wetting Agent in Calf Milk Replacers, Cosmetics & Pigments and more.

For the oil extraction of soybean seeds, the seeds are conditioned, cracked, de-hulled and rolled into flakes. During de-hulling operation, the hulls are separately collected by means of a multi stage aspiration system. The collected hulls are ground as per desired particle size and packed.

Soya Flour is the enzyme active soya flour manufactured by using only highest quality soybean seed as starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are conditioned to a solvent bath that extracts the oil. After highly efficient extraction, it is de-solventised through Flash De-solventising System without denaturing the protein, thus maintaining high PDI value and enzyme activity. Finally, it is ground to ultra-fine quality through the ACM and sieved through Vibro meshes.

These are the enzyme inactive soya flakes manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning, the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are treated to a solvent bath that extracts the oil. After highly efficient extraction, they are desolventised and toasted to obtain required NSI level. The desired consistency of the product is obtained through the Vibro grader.

Hypro Soybean Meal is manufactured by using only quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning, the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are conditioned to solvent bath that extracts the oil. After highly efficient extraction, they are desolventised and toasted to obtain required NSI level.    Uses:   It can be used for Protein Fortification in Aqua, Poultry, Bee, Duck, Fox, Pet and Cattle Feeds.

Extruded Defatted Soya Flour is the powder of dried puffed balls manufactured by short time high temperature cooking of fine granulation untoasted defatted soya flour in the extruder. Extrusion cooking imparts good digestibility and palatability of the product and at the same time maintains the original quality of protein while  removing the anti-nutritional factors and then sieved through Vibro meshes.     Uses:   Used for Protein Fortification in Food & Pharmaceutical Preparations, Weaning Foods, Bakery Preparations like Cookies, Crackers, Pasta Products, Soups, Sauces, Gravies, Calf Milk Replacement, Drink Mixes, Meat Sausages and Fermentation Media & Nutrient Carrier for Flavours and Vitamins.

Toasted Defatted Soya Flour is the enzyme inactive soya flour manufactured by using only highest quality soybean seed as the starting material. These are cleaned twice to remove all foreign material. After cleaning the beans are conditioned, cracked, de-hulled and rolled into flakes. The flakes are conditioned to a solvent bath that extracts the oil. After highly efficient extraction it is de-solventised and toasted to required PDI level and ground to ultra-fine quality through the ACM and sieved through Vibro meshes.