| ≥1 piece |
Functional Dietary Soy Fiber
Description
Functional Soy Dietary Fiber is derived from Non-GMO soy bean through comprehensive processing. It contains protein, peptides, soluble soy polysaccharides, insoluble soy fiber as complex blends. It offers the distinct functions much different from ordinary soy fiber.
Functions
Stabilize Foam Stabilize Emulsion Stabilize Freeze and Thaw Extend Shelf Life
Natural Fiber Source Delicate Taste Reduce Calorie Improve Texture Oil Replacer
Endurance to Acid/Alkaline Endurance to Heating Endurance to Mechanical Shock
Water binding: 1:7 can form a ball. Emulsion: 1:5:5
Product Application
Bakery food: it can bind more water and increase damp tastes while the shelf life of finished products. It is benefit to stabilize the foam structure and improve the product ’ s fines .
Meat snack: it can increase fiber content and balance the nutrition and further more, it maintain excellent water binding and emulsion capacity . .
Freezing Products: It offers good endurance of freezing and thawing, as it restrains water molecule moving and control molecular expansion of other compositions to prevent ice crystal from growing. Thus it can avoid coarse texture, prolong thawing time and also set resistance to heat and shock to the finished products.
Specification:
Items Specifications
Chemical Analysis:
Edible Fiber (dry basis) : 60% min
Protein: 20% max
Moisture : 10% max
All Fat : 1% max
Ash content : 5% max
PH Value: 7±0.5
Lead: 1.0 ppm max
Arsenic: 0.5 ppm max
Microbiological Analysis:
E-coli : negative
Salmonella : negative
Pathogenic: negative
Total Bacteria : 30,000/g max
Appearance : cream white fine powder, with mild flavor
Packing: 20 kgs net in Kraft paper bag.
Store in cool and dry conditions. (Should not exceed 25℃ and 60% relative humidity max.)
Shelf life: 2 years provided proper storage, below 77℉ (25℃).