SOY FIBER

Introduction

This is a unique product derived from the cell wall material of soybean cotyledon. It is composed of a complex matrix of insoluble fiber, soluble fiber and protein. This composition gives its unique properties that result in its ability to absorb water and control moisture migration.

Soy Fiber

Physical

Item Index
Color Cream
Flavor and Odor Bland
Water Absorption Min 450%

Chemical

Item Index
Moisture, % Max 10.0%
Protein (dry basis), % Max 30.0%
Dietary Fiber, As is Min 60.0%
Fat, Free (PE Extract) Max 2.0%
pH (5% Slurry) 6.50-8.00
Ash Max 5.0%

Microbiological Analysis

Item Index
Standard Plate Count Max 10,000/g
Coliforms Max 10/g
E. COLI Max <3/g
Salmonella (By test) Negative
Yeast and Mold Max 100/g

Application range:

It has high water absorption and good flavor. It can be used to produce canned meat products, curry paste, tomato sauce, etc. It has a thickening effect and is not easy to precipitate.

canned meat

Canned meat

curry paste

Curry paste

ketchup

Ketchup