Soy chất xơ thực phẩm is được sản xuất từ soybean hulls or the cotyledon fraction through controlled chế biến that preserves the fiber structure while removing proteins, fats, and other components. It contains a high proportion of both soluble and insoluble chất xơ thực phẩm, typically exceeding 60% total chất xơ thực phẩm on a dry basis. The ingredient exhibits exceptional water-holding and oil-binding capacity.
This makes it chức năngal beyond simple dinh dưỡngal thực phẩm bổ sungation. Soy chất xơ thực phẩm has a neutral flavor and white to light cream color that integrates seamlessly into a wide range of food sản phẩm. It supports clean-label and non-GMO positioning depending on the chuacing of the raw soybeans.