Soybean hemicellulose (E426) – what is it?
Soybean hemicellulose (E426) is a natural polysaccharide extracted from soybean husks. This substance is a type of dietary fiber that is not digested in the upper digestive tract of humans, but can be fermented in the intestines by bacterial microflora. It is a food additive that has been widely used in the food industry due to its unique properties.
As a food ingredient, E426 is valued for its ability to improve texture, stabilize emulsions and increase the viscosity of products. It is also used as a thickening and stabilizing agent.
Properties of soybean hemicellulose
Soybean hemicellulose (E426) is distinguished by its high ability to bind water, which contributes to improving the texture and moisture content of many food products. In addition, due to its prebiotic properties, it supports the health of the digestive system by stimulating the development of beneficial bacterial flora.
Applications of soybean hemicellulose
E426 is used in a variety of food products, including baked goods, confectionery, ice cream, sauces and meat products as a texture-enhancing and volumizing agent. It is also used in vegetarian and vegan products as an alternative to animal-derived ingredients.
Where to buy soybean hemicellulose?
Soy hemicellulose (E426) can be purchased at specialty food additives stores, as well as online. It is available to both industrial manufacturers and individual consumers interested in home baking or creating specialty food products.
Soybean hemicellulose and its functions in foods
As a food additive, soybean hemicellulose (E426) serves many functions. It improves the texture and stability of products, increases their shelf life through better water binding, and acts as a thickening agent. In addition, it contributes to the health of the consumer’s digestive system due to its prebiotic properties. It is a versatile ingredient that meets the needs of both manufacturers and conscious consumers seeking functional and health-supporting products.
