Soy Dietary Fiber
Total Fiber ≥60% | ISO 22000 | High Water Holding
Models: J8000 / J18000 | Total Fiber ≥60%
What this product helps evaluate
- Meat Products & Sausages: Low yield, fat/water separation
- Baking & Frozen Foods: Fast staling, poor freeze-thaw stability
Request COA, TDS, SDS/MSDS or a sample before supplier qualification, formula trials or production scale-up.
Product Specifications
| Product Form | Powder (J8000 / J18000) |
| Total Dietary Fiber (Wet basis) | ≥60% |
| Moisture | ≤10.0% |
| Crude Protein | ≤25% |
| Ash | ≤5% |
| Source | Heilongjiang non-GMO soybean base |
| Certifications | ISO 22000 |
| Packaging | 25kg Kraft Bag |
| Storage | Sealed, moisture-proof |
Applications & Pain Points
Meat Products & Sausages
Pain Point
Low yield, fat/water separation
Recommended Product
J8000
Dosage
1%-3%
Technical Effect
Improves water retention and emulsification, increases yield
Baking & Frozen Foods
Pain Point
Fast staling, poor freeze-thaw stability
Recommended Product
J8000
Dosage
1%-5% of flour
Technical Effect
Delays starch aging, improves softness and stability
High-fiber foods
Pain Point
Need for fiber contribution and texture support
Recommended Product
J18000
Dosage
As formulated
Technical Effect
Supports fiber-content and texture formulation targets after buyer validation