Soybean dietary fiber is a fiber product extracted from the cell wall of soybean seed leaves with the latest technology, and has multiple physiological functions. It can prevent obesity, colon cancer, hyperlipidemia, heart disease, and diabetes. It can also supplement soybean protein necessary for human health, and is called “the seventh nutrient for human body”. Soybean dietary fiber is divided into water-soluble dietary fiber and water-insoluble dietary fiber.

Water-insoluble dietary fiber has good water-holding and swelling power, adding it to food can increase the water content of the product and delay the aging of the product; it has good emulsifying, suspending and thickening properties, adding it to food and beverage can improve the food Water retention and shape retention, improve freeze and thaw stability.

It can be widely used in meat products, quick-frozen food, spiced food, baked food, candy, beverage, rice noodle products, etc. and health care products. It can be used to make low-sugar food and high-fiber food.

Water-soluble dietary fiber can not only be used as a raw material for various fiber supplement foods, but also is widely used in various food and industrial products because of its good emulsification, dispersion stability, and coating properties. This product has excellent stability to heat, acid and salt, and can replace pectin.

Both dietary fibers can enhance satiety, reduce fat absorption, and have the effect of losing weight and controlling body weight.

Soy oligosaccharides contained in soybeans belong to water-soluble cellulose, so they have the unique functional properties of water-soluble dietary fiber, such as delaying the rate of blood sugar rise and absorbing excess cholesterol, which is beneficial to cardiovascular health.