Physiological properties and uses of soy fiber

Soy fiber is a 100% natural product, with a high content of dietary fiber derived from soy fruits. Soy fiber has a high water-binding capacity (1÷8-10) and is therefore well suited for use in the food industry. Soy fiber has found its application as a stabilizer and source of natural fiber in dairy and vegetable products.

The versatility and physiological properties of soy fiber make it possible to widely use them in the meat processing industry as a water- and fat-binding agent.

fiber powder

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.

Soybean fiber characteristics

Fiber Usage:

• reduces the loss of protein and fat in whey;
• significantly increases the yield of curd products;
• significantly reduces the raw cost of cottage cheese;
• improves the technological properties of raw materials;
• enriches products with dietary fiber and vegetable protein;
• reduces calories.
• It is used in the production of such products as cutlets, dumplings, sausages, pastries, “healthy” food, ketchups, etc. It is used in the production of curd products.

Moisture binding capacity: 1:8