The product is usually added in combination with other additives such as soy protein, spice blends or processing aids. It is also possible to load fiber directly into the cutter at the stage of loading bulk components. Fiber serves to enrich food products with ballast substances, thereby reducing the calorie content of food, it is not fermented by microorganisms of the intestinal flora and is not broken down in the small intestine. In addition, fiber binds cholesterol and removes toxins from the body.
Functional properties of the drug
Vegetable soy fiber, due to its three-dimensional and capillary structure, is able to bind water and fat much better than it was in ballast substances with a surface distribution of particles.
The degree of hydration of soy fiber is 1:8. Due to the reinforcement with thin fibers, a stabilizing network is formed in the minced product, due to which the skeleton of the protein structure is maintained and its stability is increased. The use of fiber makes it possible to regulate the structural properties of finished products.