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Soy Fiber
is a unique, pleasant tasting, fiber product made from the cell wall fiber
and protein of the soybean cotyledon. This combination of fiber and protein
gives this product excellent water absorbing and moisture migration control
properties. Made from Non-GMO soybeans using an organically approved process.
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APPLICATIONS |
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To be
used in any application where water absorption and binding are needed.
Light breads, rolls, machine breads, frozen doughs, refrigerated doughs,
cakes, sweet goods, meat and meat analogs. |
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FUNCTIONALITY |
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Controls
moisture migration during processing and migration in finished products.
Holds up to nine times its weight in water.
Good water binding properties.
Has the ability to bind fat.
An excellent source of dietary fiber.
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TYPICAL ANALYSIS |
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| Protein (mfb)
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| Fat (acid hydrolysis)
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| Calories (per
100 gm) |
| Moisture
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| Ash |
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MICROBIOLOGICAL
ANALYSIS |
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| Standard Plate
Count (max) |
| Coliform |
| Salmonella (25
gm) |
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30,000/gm
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Negative
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Negative
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NUTRITIONAL FACTS |
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| Calories
Total |
205
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| Calories
Protein |
122
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| Total
Fat, gm |
5.93
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| Ash,
gm |
4.27
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| Cholesterol,
mg |
<2.0
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| Dietary
Fiber, gm |
50
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| Insoluble
Fiber, gm |
45
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| Sugars,
gm |
<1.0
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| Vitamin
A, IU |
<44
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| Calcium,
mg |
0.5
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| Calories
Fat |
53
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| Calories
Carb. |
30
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| Saturated
Fat, gm |
0.98
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| Moisture,
gm |
5
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| Sodium,
mg |
52
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| Soluble
Fiber, gm |
6
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| Total
Carb. by diff. |
53.8
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| Protein,
(mfb) gm |
32
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| Vitamin
C, IU |
<0.44
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| Iron,
mg |
6.7
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AMINO ACIDS |
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| Alanine |
4.88
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| Arginine
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6.65
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| Aspartic
Acid |
11.39
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| Cystine |
1.51
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| Glycine |
4.45
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| Glutamic
Acid |
15.42
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| Histidine |
2.75
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| Isoleucine |
4.42
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| Leucine |
7.99
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| Lysine |
5.83
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| Methionine |
1.60
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| Phenylalanine |
4.91
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| Proline |
4.88
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| Serine |
5.30
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| Threonine |
4.68
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| Tryptophan |
1.41
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| Tyrosine |
3.24
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| Valine
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5.17
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Non-GMO / Organic / Kosher available
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