The Role of Soy Fiber in Sauces

Sauces play an indispensable role in our diet. Whether it is ketchup that adds color and flavor to dishes or meat sauce that gives dishes a unique flavor, they all add rich flavors to our dining tables with their unique charm. And soy fiber also plays a key role in these sauces, contributing to improving the quality and optimizing the taste of sauces.

Thickening effect

Soybean fiber can increase the viscosity of sauces, giving them an appropriate flowability and texture. For example, when making salad dressing, adding soy fiber enables the dressing to adhere better to the surface of vegetables. It won't be too thin and runny, thus enhancing the eating experience. In ketchup, it can also make the ketchup maintain a certain shape when squeezed out of the bottle and not quickly flow and deform.

Improving taste

Soy fiber can endow sauces with a rich taste. It can make the taste of the sauce more full-bodied and layered, avoiding a too single and plain taste. Take broad bean paste as an example. The presence of soy fiber gives broad bean paste a more textured feel when chewed, adding a unique taste that is delicate yet has a certain fibrous texture, enriching the taste experience.


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