Many vegetable protein sources contain toxic enzymes and other anti-nutritional factors which obstruct digestion when in their raw state. Monogastrics and all immature digestive systems will suffer reduced performance as a result, unless some form of process occurs prior to consumption.

The Micronizer infrared thermal system is a one of the most effective methods used for the inactivation of anti-nutrients in Soybeans. It is a proven, consistent and economical method of the inactivation of these toxic enzymes, without loss of lysine or other heat sensitive amino acids. The radiant heat develops an agreeable roasted flavour, replacing the astringency associated with many of these foods.

• Trypsin inhibitor activity and urease reduced by up to 95%.

• No loss of lysine and other heat sensitive amino acids.

• Replaces ‘beany taste’ with attractive toasted and nutty flavour.

• Increased product shelf life by inactivating lipoxygenase.

Micronized full fat soya is an important ingredient for the animal feed industry, especially for young animal high density diets, broiler, pig and dairy rations and horse and pet foods.

Micronized full fat soya is also an important consumer food and is used in soups, sauces, biscuits, meat products, infant foods, pastries and diabetic drinks.