Soy fiber is a natural fiber obtained from soybeans that has a high water absorption capacity. Soybean is mainly used in the food industry as a source of edible oil and protein. The cell wall of soybean fiber is composed of a combination of insoluble fiber, soluble fiber and protein, which contains 20% cellulose, 50% hemicellulose and 30% pectin. This composition differs based on the part of the soybean that is analyzed. Hemicellulose and cellulose are considered insoluble fibers that are important in digestive health, and pectin is a soluble fiber that can improve cholesterol and glucose level. Soybean dietary fiber consists of substances that cannot be digested and absorbed by human digestive enzymes. These materials are macromolecular carbohydrates that mainly include xylan, mannose, cellulose and pectin.
Long ago, soybeans were used to produce vegetable oils and animal feed. Nowdays soybean fiber has attracted a lot of attentions in the food industry due to its nutritional value and various functional ranges. In the recent years, soybean has become one of the main sources of edible oils, and the bran obtained from oil extraction can be used for many different applications in human and animal nutrition. Adding soy fiber to your product not only does not change its taste and texture, but also makes it better. In the production of low fat and low calorie products, it is difficult to remove fat because it affects the texture, color, taste and flavor. Producers use fat replacements such as soy fiber to help create a proper structure to maintain a good mouth feel even with fat reduction. In low fat meat products, fat replacements are used as emulsion stabilizers, color and texture improvers to help stabilize and improve texture.
The Role of Soy Fiber in Health
Soy protein and soy fiber are common ingredients in many foods. Researchs shows that soy fiber improves the consistency of the product and also reduces cholesterol. Soy fiber is a plant protein fiber and a unique active fiber that contains 16 nutritious amino acids. Soybean fiber is in the category of food products that are also used for intestinal health. Preventing constipation, reducing the risk of colorectal cancer, and promoting colon health by stimulating the growth of beneficial gut microflora (prebiotics) have increased trends in rising fiber in the food chain.
Dietary fiber has important physiological functions for the human body. Lowering blood pressure and cholesterol, regulating the function of the digestive system, regulating blood sugar and insulin levels are among them. Due to the high benefits of this substance, soybean fiber has various applications, for example, it can be used in water-soluble powders or baked products, and also as a carrier in the production of powdered flavors and seasonings.
Applications of Soybean Fiber
The followings are among the soybean fiber applications in the food industry:
- Drink
- Fast foods
- Nutritious food supplements
- High fiber juices
- Bakery products and cakes, frozen doughs
- Sauces and pastes: soy dietary fiber has the ability to absorb water and oil. So that the contents of the sauce are not layered.
- Meat products (Soybean dietary fiber has a high water-holding capacity, which helps to form the texture structure of the product to prevent synergism. Adding it to meat products prevents the volume of frozen meat products from shrinking after cooking.)
- Dietary food: various physiological functions of soy dietary fiber, such as reducing cholesterol, preventing constipation and colon cancer, preventing diabetes, etc., determine its wide perspective in food, for example, in dietary food. Tests in this case have proven that its effect is much better than synthetic fibers.
- Biscuits: In biscuits, dough flexibility is increased with soy dietary fiber and its elasticity is reduced. Therefore, the dough is easily formed according to the pattern of the mold. At the same time, its crispness increases and the mouth feel improves. During the baking process, the dietary fiber of soy produces volatile substances that enhance the flavor of the biscuit and give it a unique aroma.
Soybean Dietary Fiber Performance
- Moisture keeper
- Emulsifier
- Thickener
- Excellent source of dietary fiber
- Weight loss reducing factor after cooking in meat products
- Melting and freezing point enhancer in products such as ice cream
- A suitable alternative to reduce fat in products such as sausage, bologna, ham