Soybean fiber mainly those that can not digested by human digestive enzymes in the general term of macromolecular carbohydrates, including cellulose, pectin, xylan, mannose, etc. Although dietary fiber can not provide any nutrients to the body, but the human body with important physiological functions. Dietary fiber has significantly reduced plasma cholesterol, regulate gastrointestinal function and insulin levels and other functions.

Soybean dietary fiber are using the latest technology, from cell walls in leaves of soybean seeds of edible fiber extracted from galactomannan, xylan and mannan composed of pure natural water-soluble dietary fiber from the fiber and insoluble fiber , has a number of physiological functions, the prevention of obesity, prevention of colon cancer, high cholesterol, heart disease, prevention of diabetes and other functions. Although there is no dietary fiber nutrition, but it is essential to human health, known as the "seventh nutrients the human body." Compared with other dietary fiber, soybean dietary fiber function is superior. Other fibers because it not only has all the features, but also added soy protein required for the human body.
  
 First, the physical and chemical properties
  
 1. Good water holding capacity and swelling power
 Chemical structure of soybean dietary fiber contains many hydrophilic gene, it has a strong water retention. Studies have shown that soy fiber than wheat bran fiber large water holding capacity. 1 gram of soybean fiber powder in 20 ℃ water free expanded to 7mL, and this expansion force to maintain 24-hour change, and wheat bran fiber swelling force only 4mL. Added to food products can increase the water content of anti-aging products.
 2 good emulsification, suspension and thickening
 Soybean dietary fiber in children with melon bean gum, locust bean gum and coca ancient gum, etc., which are soluble fiber, has good emulsification, suspension and thickening, add it to ice cream, baked goods, beverages also can increase water retention and food shape retention, increased freezing, melting, stability.
  
 Second, use
  
 1 Clinical Nutrition.
 2. Making diet food, low-fat low-sugar foods, high fiber foods.
 3 for meat products, frozen food, seasoning food, baked goods, candy, beverages, and health care products such as rice and flour products.
  
 Third, technical indicators
  
        Total dietary fiber (dry basis) ≥ 65%
        Moisture ≤ 8%
        Ash ≤ 7%
        ≤ 20% protein
        ≤ 1% fat
        pb ≤ 1mg/kg
        As ≤ 0.5 mg / kg
        Bacteria ≤ 30000 cfu / g
        E. coli <30 / g
 Pathogens not detected
  
 Fourth, traits: light yellow powder, no beany flavor

 Soybean dietary fiber in food applications
     Soybean dietary fiber mainly those that can not digested by human digestive enzymes in the general term of macromolecular carbohydrates, including cellulose, pectin, xylan, mannose, etc. Although dietary fiber can not provide any nutrients to the body, but the human body with important physiological functions. Dietary fiber has significantly reduced plasma cholesterol, regulate gastrointestinal function, blood sugar and insulin levels and other functions. Treated soybean dietary fiber to enhance the structural characteristics of dough, bread baking is the ideal high-grade additives.
     Almost all of soybean dietary fiber produced from the soybean processing residue or soybean processing of tofu, soy milk produced after extraction of the residue isolated, crushed, deodorization, sterilization, extrusion cooking, ultrafine grinding, extraction, drying, packaging and other processes in the system.

     Fooding Group as a food additive manufacturer,we are started manufacturer high quality Soy fibre for many years,and we are specialized in Soybean Series.