Product Introduction
Soy dietary fiber is a natural, plant-based fiber ingredient made from soybeans through a series of processing steps. It is rich in insoluble dietary fiber and is known for its excellent water-holding capacity. It thickens food without becoming sticky.
As a leading soy dietary fiber manufacturer, supplier and exporter in China, WEHENGFOOD supplies two grades to suit different production needs:
- Non-Sterilized Soy Dietary Fiber: the standard grade for products that go through a heat-treatment step, such as cooked meat products, baked goods and retorted sauces.
- Sterilized Soy Dietary Fiber (Irradiation Sterilization): treated by irradiation sterilization to lower the microbial load. It suits ready-to-eat foods, products with mild or no heat treatment, and customers with stricter microbiological requirements. Irradiation rules for food ingredients differ by country, so please confirm the import requirements of your target market.
Key Features
- Excellent water retention and swelling: water absorption ratio of 1:8 to 1:10
- Good emulsifying and suspension properties
- Thickening effect without stickiness
- Stabilizes food structure and improves freeze-thaw stability
- High in insoluble dietary fiber for fiber-enriched and clean-label formulations
- Plant-based, suitable for vegetarian and vegan products
Certificate of Analysis
Physical&Chemical Index | |
Protein ( dry basis, Nx6.25): | ≥20.0% |
Moisture: | ≤8.0% |
Ash(dry basis) : | ≤6.0% |
Fat : | ≤1.0% |
Total Edible Fiber(dry basis): | ≥65.0% |
Particle Size(100 mesh): | ≥98% |
After Sterilization Microbiological Index | |
Total plate count: | ≤30000cfu/g |
E.coli: | Negative |
Salmonella: | Negative |
Functions in Food Systems
- Water holding and yield improvement: binds water in meat and bakery systems and reduces cooking loss and syneresis.
- Texture and structure: thickens and stabilizes, giving products a firmer, smoother bite.
- Emulsion and suspension stability: helps keep fat and water evenly distributed and particles evenly suspended.
- Freeze-thaw stability: reduces water separation and texture damage in frozen foods.
- Fiber fortification: raises the dietary fiber content of foods and nutritional products.
Applications
- Meat products: sausages, hot dogs, burger patties, ham and meatballs
- Bakery products: bread, buns, cakes and biscuits
- Sauces and spreads: jams, meat sauces and fillings
- Coating and batter systems: coating ingredients for fried and breaded foods
- Nutritional and health foods: high-fiber bars, powders and functional foods
- Raw material for soy oligosaccharide (soy polysaccharide) extraction
Factory
Package
Exhibitions
FAQ
Q1: What is the difference between sterilized and non-sterilized soy dietary fiber?
Sterilized soy dietary fiber goes through irradiation sterilization to reduce its microbial count. It suits ready-to-eat and mildly heated foods. The non-sterilized grade is used in products that already receive a kill step during production, such as cooked sausages and baked goods.
Q2: What is the water absorption ratio of your soy dietary fiber?
The water absorption ratio is 1:8 to 1:10, meaning 1 part of fiber can hold roughly 8–10 parts of water.
Q3: Which foods can soy dietary fiber be used in?
It is widely used in sausages, burgers, bakery products, jams, sauces, coating ingredients, nutritional foods and health foods.
Q4: What is the packaging and container loading quantity?
We pack in 20 kg paper bags. A 20′ container holds 11 MT and a 40′ HC holds 25 MT (non-palletized).
Q5: What is the shelf life?
The shelf life is 1 year when stored in a cool, dry place away from moisture and direct sunlight.
Q6: What is your minimum order quantity, and can I get a sample?
The minimum order quantity (MOQ) for soy dietary fiber is 500 kg, and this applies to both the sterilized and non-sterilized grades. Please contact nancy@wehengfood.com or send an inquiry via WhatsApp for a quote, COA and sample information.
