Soy Fiber: The Invisible 'Hero' in Canned Foods

 Soybean fiber is mainly derived from by - products generated during the soybean processing, such as soybean dregs and soybean skins. These materials, which were originally likely to be regarded as waste, have transformed into soybean fiber with a variety of excellent properties after a series of complex and sophisticated extraction processes. Currently, there are diverse extraction methods for soybean fiber, mainly including physical methods, chemical methods, and biological methods.

In the large family of canned foods, whether it is delicious meat cans or fresh fruit and vegetable cans, soybean fiber plays an indispensable and important role in improving the quality and enhancing the nutrition of canned foods.

Magical effects of soybean fiber in canned foods

Improving Texture and Taste

Soybean fiber has unique gel properties and extremely excellent oil - holding and water - retaining capabilities, and this characteristic is demonstrated most vividly in canned meat products. When added to canned meat products, it is like injecting a magical force into the meat products, which can significantly change their processing characteristics. In the traditional production process of canned meat products, the meat quality may become dry and hard and have a poor taste due to the influence of the processing technology. However, the addition of soybean fiber is like giving the meat quality a gentle massage, making it softer and more juicy. It can firmly lock in the moisture and oil in the meat, enabling the meat products to still maintain a tender and juicy taste during long - term storage.


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