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FIBRIM® Soy Fiber

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. 

Key benefits

  • Versatile, can be used across several applications
  • Supports: digestive health, cardiovascular health, healthy blood glucose levels, satiety and weight management
Product Benefit Application
FIBRIM® 2000

High fiber content
Blend of soluble and insoluble fibers
Low viscosity
Tight microbiological specifications
Supports gastrointestinal function

Food applications used in the Clinical Nutrition segment
FIBRIM® 1020

Provides great-tasting, high fiber content
Blend of soluble and insoluble fibers
Smooth mouthfeel and texture
Promotes satiety

Food applications used in the Weight Management segment
FIBRIM® 1270

Provides overall cost saving
Increase softness, rollability and shelflife
Improves mouthfeel and microwave-ability

Bakery
FIBRIM® 1280

Provides a concentrated fiber source with high expansion capabilities

Extruded snacks and cereals

FIBRIM® Soy Fiber and science

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. 

Application areas

Cereal with fruit and orange juice