Soy dietary fiber can increase final products' water-binding ability and formability.
It is widely used in: Tomato paste, fruit jam, sausage, bakery food, canned food, syrup and drink, dietary food, ...
This dietary fiber can increase final products' water-binding ability and formability.
It is widely used in: Tomato paste, fruit jam, sausage, bakery food, canned food, syrup and drink, dietary food,...
Soy dietary fiber is made from the cell wall of soybean cotyledon. Soy fiber can increase final products' water-binding ability and formability.
It is composed of a complex matrix of insoluble fiber,...
Shandong origin soy fiber is derived from the cell wall of soybean cotyledon.It is composed of a complex matrix of insoluble fiber, soluble fiber and protein. In many products like fruit paste, ice cr...
This dietary fiber can increase final products' water-binding ability and formability.
It is widely used in: Tomato paste, fruit jam, sausage, bakery food, canned food, syrup and drink, dietary food,...
Soy dietary fiber is widely used in: Various sauce, tomato paste, fruit jam, sausage, bakery food, canned food, syrup and drink, dietary food, nutritional food, etc. It is made from the cell wall o...
New era for fiber!
Soya diet fiber
Application: meat products, quick-frozen products, seasonings, bakery, heath products, also can be used into fat-free food, low-fat&low sugar food and high fib...
Specifications
yellow grain with delicious smell of chicken soup,free flowing powder
no additive
high vitamin content
can replace monosodium glutamate to regulate flavor:stir-fry,soups,Snack Foo...
Konjac noodle are known as konnyaku noodle and Shirataki noodle. Which is made from the root of a plant called Amorphophallus Konjac grown in various parts of Asia.
Features:
Made of a healthy natur...
Konjac noodle are known as konnyaku noodle and Shirataki noodle. Which is made from the root of a plant called Amorphophallus Konjac grown in various parts of Asia.
Features:
Made of a healthy nat...
Vegetarian konjac food is made from the root of a plant called Amorphophallus Konjac grown in various parts of Asia.
Features:
Made of a healthy natural fiber called Glucomannan .(High Fiber)
...
Konjac noodle are known as konnyaku noodle and Shirataki noodle. Which is made from the root of a plant called Amorphophallus Konjac grown in various parts of Asia.
Features:Made of a healthy natural...
Konjac noodle are known as konnyaku noodle and Shirataki noodle. Which is made from the root of a plant called Amorphophallus Konjac grown in various parts of Asia.
Features:Made of a healthy natural...
Konjac noodle are known as konnyaku noodle and Shirataki noodle. Which is made from the root of a plant called Amorphophallus Konjac grown in various parts of Asia.
Features:
Made of a healthy...
Konjac sponge: which is made by konjac flour and would be a good substitution for common cotton sponge.
Advantages of konjac sponge:
made of natural plant fiber
high hydroscopicity
even suit...
Konjac noodle are known as konnyaku noodle and Shirataki noodle. Which is made from the root of a plant called Amorphophallus Konjac grown in various parts of Asia.
Features:Made of a healthy natural...
we can provide Shirataki noodles, konjac noodles, yam noodles Shape: angel hair, spaghetti, fettuccine, penne, rice, handrope, tofu.or we can do according to the customers requirments.
Konjac noodle ...
YJ-Starch is a rice starch manufactured from polished broken rice from a specific variety, obtained by wet milling, sieving, enzymolysis, separation, concentration and drying. The process is executed ...
While fiber is a small component of the soybean, soy fiber can be incorporated into a variety of high-fiber and reduced-calorie products, such as baked goods, cereal and beverages. Because of its neut...
Dietary Soy Fibre is made from 100% natural soybeans and has about 22% functional protein content.
Dietary Soy Fibre boasts a high water absorption capacity of 8-10 times and is therefore suitable fo...
Main functions of the soluble dietary fibre of Tailijie brand
To adjust the metabolism of fat.
To lower the cholesterol
To reduce the absorption volume of glucose
To prevent and cure ...
Polydextrose is a multi-purpose additive synthesized from dextrose, plus about 10 percent Sorbitol and 1 percent citric acid. Its E number is E1200.
It is commonly used as a replacement for sug...
TAILIJIE Polydextrose
Main Usage &Reference Use Volume
TAILIJIE Polydextrose can be used in health care products, roasted food, salad, condiment, cakes, ice-cream, frozen sucker, and jelly ...
Polydextrose is a multi-purpose additive synthesized from dextrose, plus about 10 percent Sorbitol and 1 percent citric acid. Its E number is E1200.
It is commonly used as a replacement for sug...
POLYDEXTROSE GENERAL INFORMATION
CHARACTERISTICS AND PROPERTIES
Chemical Class: Randomly linked polymer of glucose (thermal polymerization of glucose)
Description : Polydextrose, white or...
Plant Source: Soybean
Main Ingredient: Soybean Fiber
Appearance: White powder
Function: It has a strong water retention, holding oil, solubilization, detoxification, induction of intestinal microbe...
Plant Source: kelp
Main Ingredient: Kelp fiber
Appearance: Light brown powder
Function: The product can clean intestinal walls and improve digestion function, can dilute and accelerate the carcinog...
Wheat Fiber products are natural, insoluble wheat fibers derived from wheat, after separating the straw from the grain.
They are available in three standard lengths, 90, 200 and 500 microns and re...
Description: It is made from high quality non-GMO soybeans, being the general name to macromolecules of saccharides that cannot be digested by the human body, which include cellulose, pectin xylan, ma...
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It acts by changing the nature of the contents of the gastrointestinal tract, and by changing how other nutrients and chemicals are absorbed.Soluble fiber absorbs water to become a gelatinous, viscous substance and is fermented by bacteria in the digestive tract. Insoluble fiber has bulking action and is not fermented,although a major dietary insoluble fiber source, lignin, may alter the fate and metabolism of soluble fibers.
Raw materials:Chemically, dietary fiber consists of non-starch polysaccharides such as arabinoxylans, cellulose and many other plant components such as resistant dextrins, inulin, lignin, waxes, chitins, pectins, beta-glucans and oligosaccharides.
Uses:Advantages of consuming fiber are the production of salubrious compounds during the fermentation of soluble fiber, and insoluble fiber's ability (via its passive hygroscopic properties) to increase bulk, soften stool and shorten transit time through the intestinal tract.
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