AGT Foods - PulsePlus™ Pulse Flour V-6000™

High Viscosity Flour V-6000™

PulsePlus™ High Viscosity Pulse Flour V-6000™ is made from the enriched starch fraction of pulses. V-6000 is available in deflavoured and pregel form.

AGT Foods’ proprietary deflavouring technology produces quality ingredients that can be used at very high inclusion rates without affecting taste and texture.

Value Proposition

Binding properties
High heat stability
Gel formation
Viscosity development
Expansion in extruded snacks and other foods
Neutral flavour

Available Products

Variety	Moisture	Protein	Starch	Dietary Fibre	Fat	Colour
Pea Flour V-6000	≤10.0%	≥12.0%	≥60.0%	≤6.0%*	≤3.0%	Cream
Lentil Flour V-6000	≤10.0%	≥12.0%	≥60.0%	≤6.0%*	≤3.0%	Cream
Faba Bean Flour V-6000	≤10.0%	≥14.0%	≥55.0%	≤9.0%*	≤3.0%	Off-White

Applications

Batter and Breading Systems

Salad Dressings

Dairy Alternatives

Meat and Alternatives

Extruded Snacks

Bakery Products

Pregel V-6000

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Pregel V-6000 has undergone a unique pre-gelatinization process making it instantly viscous in cold water, providing easy binding, thickening and other useful properties in formulated foods.

Value Proposition

Instant thickening
Binding
High water absorption
Cold viscosity development
Modified starch replacement
Smooth mouthfeel

Available Products

Variety	Moisture	Protein	Starch	Dietary Fibre	Fat	Colour
Pregel Pea Flour V-6000	≤10.0%	≥12.0%	≥60.0%	≤6.0%*	≤3.0%	Cream
Pregel Lentil Flour V-6000	≤10.0%	≥12.0%	≥60.0%	≤6.0%*	≤3.0%	Cream
Pregel Faba Bean Flour V-6000	≤10.0%	≥14.0%	≥55.0%	≤9.0%*	≤3.0%	Off-White