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.

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

Curry paste

Ketchup