FIBRIM® soy fiber is unique in that it is made from the soy cotyledon or cell wall, and thus has benefits of both soluble and insoluble fibers (between 62-70% insoluble and 5-9% soluble), as well as unique functional properties. Other soy fibers in the marketplace are made from ground soy hulls and do not exhibit the same nutritional or functional qualities.
Soy fiber does not alter characteristics such as taste and texture of the final product. Research suggests that soy fiber provides health benefits associated with both soluble and insoluble fiber. Because of this, FIBRIM® can be used in a variety of applications from ready-to-drink to powder beverages to bakery and more.
High fiber content
|Food applications used in the Clinical Nutrition segment|
Provides great-tasting, high fiber content
|Food applications used in the Weight Management segment|
Provides overall cost saving
Provides a concentrated fiber source with high expansion capabilities
|Extruded snacks and cereals|
Soy fiber is unique in that while its predominantly insoluble, it conveys health benefits associated with both soluble and insoluble fibers. Scientific evidence suggests that soy fiber consumption plays a beneficial role in digestive health, especially for laxation. Further, pre-clinical studies suggest that soy fiber produces higher proportions of SCFA (short-chain fatty acids) compared to other dietary fibers which may benefit digestive health.
Scientific evidence suggest that soy fiber may play a role in supporting healthy blood glucose levels. Incorporation of soy fiber can lower the glycemic index of a food, when compared to the same food without soy fiber.
High fiber diets are associated with a reduced weight gain, lower BMI, delayed gastric emptying and increased satiety. High fiber foods typically have lower energy density. Studies have indicated that FIBRIM® soy fiber is associated with increased satiety, although more data is required.
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