Soy Dietary Fiber
Nutritional Enhancers
Thickeners
C₆H₁₀O₅ (for xylose), C₆H₁₀O₅ (for glucose)
$0.97 ~ $1.46
Food
Free sample from 100g(NF)
One unit of:20kg/bag
One unit of:20kg/bag
20kg/bag
Product Info
What is Soy Dietary Fiber?
Soy Dietary Fiber is a functional, insoluble fiber ingredient extracted from soybean hulls, widely used in food processing to boost nutritional fiber content, stabilize emulsions, and enhance texture.
How is Soy Dietary Fiber made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Reception | Inspect and accept raw soybean material (soybean okara or meal). | Control Point: Verify material is from an approved supplier, check for absence of foreign matter, mycotoxins, and ensure it meets moisture and protein specifications. Note: This is a critical step for ensuring final product safety and quality, especially for non-GMO claims. |
| 2 | Slurry Preparation | Mix the soybean material with a measured amount of purified water to create a uniform slurry. Adjust pH. | Control Point: The solid-to-water ratio and pH level must be precise to optimize the upcoming enzymatic reaction. Slurry temperature is also monitored. |
| 3 | Enzymatic Hydrolysis | Add specific food-grade enzymes (e.g., amylase, protease) to the slurry and hold in a reaction tank under controlled agitation and temperature. | Control Point: Strict control over temperature, pH, enzyme dosage, and reaction time is crucial. This step digests and removes most of the protein and starch, thereby concentrating the fiber content. |
| 4 | Enzyme Deactivation | Rapidly heat the slurry to a high temperature (e.g., >95°C) for a specific duration. | Control Point: Ensure the target temperature and holding time are achieved to completely inactivate all enzymes, stopping the hydrolysis reaction and ensuring product stability. |
| 5 | Separation & Washing | Use a decanter centrifuge to separate the insoluble fiber from the liquid phase. Wash the separated fiber solids with water. | Control Point: Monitor centrifuge speed and feed rate for efficient separation. Washing removes soluble impurities like sugars and salts, increasing the purity of the final dietary fiber. Multiple washing stages may be used. |
| 6 | Drying | Dry the washed, wet fiber using a method like spray drying or flash drying to reduce moisture content. | Control Point: Inlet and outlet air temperature and feed rate are key parameters. The goal is to achieve a target final moisture content (typically <10%) without heat damage or browning the product. |
| 7 | Milling & Sieving | Mill the dried fiber into a powder and pass it through screens or sieves. | Control Point: The screen mesh size determines the final product's particle size distribution, which is a critical quality attribute affecting its functionality, texture, and dispersibility in food applications. |
| 8 | Metal Detection & Packaging | Pass the final powder through a metal detector and then package it into sealed, food-grade bags or containers. | Control Point: Metal detector must be calibrated and tested regularly. Packaging must be airtight to prevent moisture absorption and microbial contamination. Each package is labeled with batch number, manufacturing date, and expiry date for traceability. |
Technical Specifications
| Chemical Formula | C₆H₁₀O₅ (for xylose), C₆H₁₀O₅ (for glucose) |
| Solubility | Soluble in water; insoluble in ethanol and ether |
| Storage Conditions | Cool, dry place, protect from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Dietary supplements
functional foods
beverages
bakery products
meat analogs
dairy alternatives
Mechanism of action:
| Parameter | Soy Dietary Fiber |
|---|---|
| Functional Category | Water & Fat Binder; Texturizing Agent; Emulsion Stabilizer; Yield Enhancer |
| Key Ingredients | Insoluble Fiber (Cellulose, Hemicellulose); Soluble Fiber (Pectin) derived from soybean cell wall material. |
| Mechanism of Action | Forms a three-dimensional, heat-stable fibrous network that physically entraps and immobilizes free water and fat globules via capillary action and surface tension. Soluble components hydrate to increase viscosity, preventing coalescence and phase separation. Interacts with protein matrices to reinforce the overall food structure and gel network. |
| Application Effect in Product | Increased cooking yield and reduced purge/syneresis in processed meats and baked goods; improved bite, juiciness, and texture control; enhanced emulsion stability preventing fatting out; better sliceability and structural integrity; improved freeze-thaw stability by managing ice crystal formation. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Soy Dietary Fiber | Insoluble Plant Fiber | High water & oil binding capacity; derived from soy cotyledons; improves emulsion stability. | Excellent balance of water and oil absorption; often very cost-effective. | Major allergen (soy); can impart a slight beany flavor if not highly purified. | Processed meats (burgers, sausages), baked goods, nutrition bars, dairy alternatives. | For balanced functionality and cost-effectiveness in moisture retention and emulsification. |
| Pea Fiber | Insoluble Plant Fiber | High water retention; clean label appeal; sourced from peas. | Allergen-friendly (non-soy, non-cereal); very neutral taste and color; often non-GMO. | Typically more expensive than soy or wheat; lower oil binding capacity than soy. | Gluten-free baked goods, meat alternatives, pet food, clean-label formulations. | When an allergen-free, neutral-tasting fiber with high water retention is required. |
| Oat Fiber | Insoluble Cereal Fiber | Very high fiber content (>90%); fine particle size; derived from oat hulls. | Extremely neutral flavor and white color; provides smooth texture; excellent for calorie reduction. | Primarily functional for water binding and bulking; less effective for emulsification. | High-fiber breads and tortillas, cereals, pasta, low-calorie baked goods. | For maximum fiber fortification and calorie reduction with minimal sensory impact. |
| Wheat Fiber | Insoluble Cereal Fiber | Good water retention; various fiber lengths available for different textures; sourced from wheat. | Typically the most cost-effective option; widely available and versatile. | Contains wheat allergen (gluten); unsuitable for gluten-free products. | Standard baked goods, processed meats, noodles, fiber enrichment where gluten is acceptable. | When cost is the primary driver and gluten content is not a concern. |
| Bamboo Fiber | Insoluble Plant Fiber | Extremely high fiber (>95%) and water binding capacity; sourced from bamboo plant. | Superior water retention prevents water separation (syneresis); very neutral taste. | Can be more expensive; may be perceived as a novel or unusual ingredient by consumers. | Sausages and processed meats for yield, tomato-based sauces, gluten-free baking for structure. | For maximum water-holding capacity to improve yield and texture in high-moisture products. |
Technical Documents
Available Documentation
COA and specification sheet available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications