INGREDIENTS

Soy Fibre for Texture Enhancement and Dietary Fibre Fortification

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A multifunctional fibre source extracted from soybeans, ideal for enhancing moisture retention, structure, and fibre content in bakery, meats, sauces, and more.

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Our Soy Fibre is produced from the cell wall material of soybean cotyledons, offering a blend of insoluble fibre, soluble fibre, and protein. This functional powder enhances water and fat absorption, improving texture, stability, and yield in various food systems. With a clean profile and mild flavour, it integrates seamlessly into baked goods, processed meats, savoury sauces, and fibre-enriched nutrition formats.

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KEY BENEFITS

Making the Difference

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High fibre content (≥65%) for nutritional enrichment

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Excellent water-binding and absorption capacity

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Improves texture and stability in doughs and meat products

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Mild taste and smooth texture for easy formulation

Tech Specs
Tech Specs

Specifications at a Glance

(Spec sheet shared via email upon request)

  • Edible Fibre: Min. 65%
  • Moisture: Max. 10%
  • Protein: Max. 20%
  • Appearance: Cream-white powder, mesh size 100
  • Allergen: Soy
  • Origin: Imported
Special Status: Vegetarian
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APPLICATIONS

Solving Everyday Challenges

Breads, doughs, cakes, and bakery mixes

Breads, doughs, cakes, and bakery mixes

Sauces, gravies, and ketchup-type condiments

Sauces, gravies, and ketchup-type condiments

Fibre-fortified nutrition blends

Fibre-fortified nutrition blends

Processed meat, plant protein, and analog products

Processed meat, plant protein, and analog products

FAQs

In case you were wondering

Soy fibre is primarily composed of insoluble and soluble dietary fibre, whereas soy protein concentrates or isolates contain higher protein and very little fibre. Soy fibre is used for texture, yield, and fibre fortification, not protein delivery.

Yes. It offers low net carbs, modest protein, and high fibre which is ideal for functional nutrition formats.

Soy fibre remains thermally stable, retaining its structure and functional water absorption during cooking, retorting, or baking.
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