Soy-bean cellulose 1207999700
The proposed soy fiber is an inexpensive and high-quality filler, which has incorporated the best properties of dietary fiber and soy products, thanks to which it can much better solve a number of technological problems that are posed for the above ingredients!
Soy fiber can be successfully used in those areas , where a number of soy products are currently used: flour, concentrate and soy protein isolate. If we draw parallels between these ingredients, then we can confidently say that soy fiber is almost twice the hydration of the same soy isolate, which will make it possible to lay it in the current recipes almost two times less, or with similar tabs to get a denser consistency and a more "noble" structure of the finished product! Due to the presence of fiber in our product, the tastes and odors that arise with increased dosages of soy products are significantly extinguished. An important factor is the order of the price of soy fiber
- on average, it is cheaper than the same soy isolate by 40%!
I would like to draw the attention of consumers that soy fiber is largely composed of ballast substances - dietary fiber, which is of great importance in terms of biological value and principles of healthy nutrition. It serves not only to enrich food with ballast substances and protein, but also offers a range of functional and technological solutions.
Moisture binding ability. The main functional feature of fiber is its high water-binding capacity (1: 8 "for cold" and 1:12 "for hot") fat-binding capacity (up to 1: 5). Since the fibers of the fiber have a capillary structure, water retention occurs not only by the surface of the fibers, but also inside the capillary channels, as a result of which the moisture is evenly distributed and firmly held in the formed three-dimensional framework, improving the structure of the finished product. Adding only 2% dietary fiber significantly increases water binding in the food system. Since the liquid is transported to the core of the cellulose fibers by capillaries, the consistency is not affected in any way, and thus the stability of the product is ensured.
Emulsifying effect. In principle, soy fiber is not an emulsifier, but it has been experimentally found that fiber supports the action of emulsifiers, and in some food systems it can even completely replace the emulsifier.
|Form of issue||Powder|
|Taste||Without taste and smell|
|Type of protein||Soy-bean cellulose|