The Soy Protein Fiber also names the multi-functional protein fiber. Composed by polysaccharids of galactose-mannose or xylose-mannose, It's an edible fiber that is extracted from the cell wall of soybean cotyledon with latest technology. It can remove the angiosclerosis cause by reducing the absorption of cholesterol, as well as adjust blood sugar level of diabetics through depressing insulin receptivity and absorption. With its volume becoming bigger after absorbing water, It will make you feel full after eat, that is good to defend you from getting weight by reducing absorption of energy. Moreover, It supplies extra protein with the functions of other fiber.

Physical characteristic
1, good water retention property and dilatability
Including many hydrophilic segments in chemical constitution, it has strong water retention property that will stay the aging of products as well as prevent diffuse of flavors.
2, good emulsibility, floatability and thickeness

Applications:
1, As an main material to make healthcare food, which is suit for people who has high blood fat, high blood pressure and high blood sugar.
2, Used in food that is low fat, low sugar as well as high fiber for people who will to lose weight.
3, Used in meat products, I.Q.F food, roasting food, confectionery, beverages, cereals, etc..