Soy dietary fiber is produced from soybean hulls or the cotyledon fraction through controlled processing that preserves the fiber structure while removing proteins, fats, and other components. It contains a high proportion of both soluble and insoluble dietary fiber, typically exceeding 60% total dietary fiber on a dry basis. The ingredient exhibits exceptional water-holding and oil-binding capacity.
This makes it functional beyond simple nutritional supplementation. Soy dietary fiber has a neutral flavor and white to light cream color that integrates seamlessly into a wide range of food products. It supports clean-label and non-GMO positioning depending on the sourcing of the raw soybeans.
