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