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Soy Dietary Fiber
Soy dietary fiber is a functional dietary fibre obtained from the cell wall material of soybean cotyledons. It consists of a complex of insoluble fibre, soluble fibre and plant protein. It is used in the bakery, meat and confectionery industries and in plant-based products to raise fibre content and improve water binding.
Technical aspects
The product is a cream-white powder with a mild smell. Edible fibre content is min. 60%, protein max 26% (N x 6.25, moisture-free basis), fat max 1% and moisture does not exceed 10%.
Low fat and moisture content give storage stability, and the cell wall structure accounts for high water- and oil-binding capacity, which affects the texture and yield of the finished product. The product contains the allergen soya.
| Parameter | Value |
|---|---|
| Ingredients | Soybean cotyledon fibre |
| Appearance | Powder |
| Colour | Cream white |
| Smell | Mild |
| Edible fibre | Min. 60% |
| Moisture | Max 10% |
| Protein (N x 6.25, mfb) | Max 26% |
| Fat | Max 1% |
| Standard plate count | Max 30,000 cfu/g |
| Moulds and yeasts | Max 100 cfu/g |
| E. coli / Salmonella | Negative |
| Allergens | Soya |
Download specification
Storage period
Storage below 24 °C (75 °F) and 60% relative humidity promotes a longer shelf life.
Packaging
Foodcom S.A. supplies soy dietary fiber in 20 kg bags.
Application
In the food industry, soy fibre is used in bread, cakes and snacks as a fibre source that improves water retention and texture, in meat products and vegan meat alternatives as a water- and fat-binding agent, and in confectionery. It raises the nutritional value and lowers the calorie content of a recipe with little impact on taste.
Beyond mainstream food, it is used in dietary supplements, protein bars, functional blends and high-fibre plant-based products.
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