Soy Dietary Fiber

A high-purity insoluble dietary fiber obtained from soybean cotyledon or hull after defatting and protein removal. Total dietary fiber typically 65 to 95 percent measured by AOAC 991.43.

Predominantly insoluble fiber with a small soluble fraction. Sourced from non-GMO and conventional soybean streams depending on customer requirement.

Off-white to light cream free-flowing powder with neutral flavor and high water-holding capacity, typically 6 to 10 times its weight in water and 3 to 5 times in oil. Functions as a structural fiber, fat replacer, and yield extender in meat, bakery, and dairy applications.

We supply food-grade Soy Dietary Fiber from manufacturers in China holding ISO, HACCP, Halal, Kosher, and Non-GMO Project certifications relevant to the product and production.

Common market grades include 65 percent TDF standard, 75 percent and 85 percent purified grades, and 95 percent high-purity grade for clean-label fiber claims. Mesh sizes 80, 100, and 200 mesh; granular and fine-powder formats available.

Bulk and reduced-MOQ shipments. Batch-level COA covering fiber content, moisture, ash, protein residue, heavy metals, pesticide residues, and microbiology.

Soy Dietary Fiber is recovered from the cellular wall material of soybean cotyledons or from soybean hulls. Manufacturing begins with defatted soybean flakes or hulls, followed by alkaline extraction to remove soluble protein and carbohydrate, washing, neutralization, and spray or flash drying.

The fiber matrix is composed primarily of cellulose, hemicellulose, and small amounts of pectin and lignin, with residual protein controlled below 5 percent in purified grades. The high insoluble fraction underpins the ingredient's role as a water and oil binder.

Regulatory status is favorable across major markets. The U.S. FDA recognizes intrinsic and intact dietary fiber from soybeans as fiber for nutrition-label purposes, supporting good-source and excellent-source claims on finished products. EU labeling permits dietary fiber declaration under Regulation 1169/2011, and Japan's FOSHU framework accepts soy fiber as a fiber ingredient.

In a category increasingly dominated by purified soluble fibers, soy fiber occupies the insoluble-functional position: less fermentable than inulin or FOS, but with a water-binding profile that maltodextrin" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">resistant maltodextrin and polydextrose cannot match. Selection against competing insoluble fibers, including wheat fiber and bamboo fiber, is driven by neutral color and flavor, non-allergen positioning where required, and the existing supply chain integration of soy processors.

• Meat and poultry products including sausages, patties, and processed meats; water and fat binding plus yield extension
• Bakery products including breads, buns, and tortillas; fiber fortification and moisture retention
• Plant-based meat analogues; texture, fiber, and water management
• Breakfast cereals, granola, and snack bars positioned for fiber claims
• Pasta and noodle products; fiber enrichment without loss of bite
• Dairy and frozen desserts; body and mouthfeel without added calories
• Dietary supplements and weight-management formulas
• Pet food and animal nutrition as a fiber and texture source