Food Grade Soy Dietary Fiber- China Suppliers Manufacturers Factory

Why are soy fiber dietary thought to be so good for health? What are the characteristics of soy dietary fiber? What is the function of SPI?

l What is soy dietary fiber?

l What are the soy dietary fiber used for

l What are the health effects of soy dietary fiber

What is soy dietary fiber?

soybean dietary fiberary mainly refers to the general term for macromolecular carbohydrates that cannot be digested by human digestive enzymes, mainly including cellulose, pectin, xylan, mannose, etc. Although dietary fiber cannot provide any nutrients to the human body, it has important physiological functions for the human body. Dietary fiber has the functions of significantly reducing plasma cholesterol, regulating gastrointestinal function and insulin level.

What are the soy dietary fiber used for？

The biological activity of soybean dietary fiberary, regulating blood lipids, lowering cholesterol, soybean dietary fiberary has the ability to bind and exchange cations, and can exchange ca2+, pa2+, etc. During ion exchange, the instantaneous concentration of cations is changed, which plays a role in dilution, so it affects the pH value, osmotic pressure and redox site of the digestive tract, forming an ideal buffer environment. More importantly, it can exchange with NA+ in the intestinal tract, prompting a large amount of K+ and NA+ to be eliminated from the urine and feces, thereby reducing the NA+/K+ value in the blood and directly reducing blood pressure. Therefore, the prevention and treatment of high blood pressure, heart disease and arteriosclerosis is closely related to the excretion of cholesterol and bile acid and dietary fiber. The water-soluble dietary fiber in soybean fiber has the effect of significantly reducing blood cholesterol concentration.

What are the health effects of soy dietary fiber

SPI can inhibit and regulate the increase of insulin and blood sugar levels in patients with impaired glucose tolerance. It can promote the absorption of water in the gastrointestinal tract of the human body, delay the absorption of glucose, and at the same time make people feel full, which is beneficial for diabetic and obese patients to eat. It can improve the function of the large intestine.

If you are looking for a good quality and reasonable price of soy dietary fiber products,Xinrui Group can provide you with the best

The protein separated from soybean meal. They contain more than 90% protein. The basic principle of producing SPI is simple. Using defatted soybean flakes as raw materials, protein is first dissolved in water. The solution is separated from the solid residue. Finally, the protein is washed out of the solution, separated and dried. 

Emulsion:

Isolated soy protein is a kind of surfactant, which can reduce the surface tension of water and oil as well as air. It is easy to form stable emulsion. In the process of making baked food, frozen food and soup food, adding soy protein isolate as emulsifier can make the product stable.

Oil Absorption:

Isolated soy protein can be added into meat products to form emulsion and gel matrix to prevent fat from moving to the surface. Therefore, it can promote fat absorption or fat binding. It can reduce the loss of fat and juice during the processing of meat products, help maintain the stability of appearance, and the oil absorption rate of protein separated is 154%.

Gel:

It has high viscosity, plasticity and elasticity. It can be used not only as a carrier of water, but also as a carrier of flavoring agent, sugar and other complexes, which is very beneficial to food processing.

Foaming property:  

In soy protein, the foaming property of protein isolate is the best. The foaming property of soybean protein can give loose structure and good taste to food.

Conjunctival: 

When the meat is chopped, the mixture of protein isolate and egg protein is applied on the surface of the fiber to form a thin film, which is easy to dry, can prevent odor loss, is conducive to the rehydration process, and provides a reasonable structure for the rehydrated products.

Vital Wheat Gluten is one of the most popular healthy foods. What role does wheat gluten play in the food industry? What are the advantages of organic wheat gluten

l What is organic wheat gluten

l What is the use of organic wheat gluten in food

l What are the health effects of organic wheat gluten

What is organic wheat gluten

Vital Wheat Gluten has unique properties and is widely used in the food industry and feed industry for the preparation of edible films, bioactive small peptides and other products. Gluten flour, also known as active gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour). It is composed of a variety of amino acids. The protein content is as high as 75% to 85%. It is a nutrient-rich vegetable protein resource. It has viscosity, elasticity, extensibility, film formability and liposuction. Gluten is an excellent dough improver, which is widely used in the production of bread, noodles and instant noodles. It is used as a water-retaining agent in meat products, and it is also the basic raw material of high-grade aquatic feed.

What is the use of organic wheat gluten in food

1. The application of organic wheat gluten in bread flour can significantly improve the water absorption rate of dough, increase dough elasticity, air retention, dough kneading resistance and stability, and significantly improve the internal structure and baking quality of bread. And due to the high protein content of gluten, Maillard reaction often occurs during the baking process, resulting in an attractive aroma, which can improve the quality of bread.

2. organic wheat gluten can also improve the elasticity of foods. For example, after adding gluten to the fish cake, the gluten is restored to a ductile gluten network structure due to water absorption. After kneading, it is evenly mixed with the fish meat. Through heating, the gluten continuously absorbs water and heat denatures, strengthening the fish cake. The elasticity of the sausage; the use of gluten denatured by reducing agents or enzymes in the production of sausage products can enhance the elasticity of sausages.

3. Using wheat gluten as raw material, the edible film prepared has the characteristics of good mechanical properties, edible and degradable properties, and is often used as the substrate of edible film. Studies have shown that the edible film made from gluten has an ideal fresh-keeping effect.

What are the health effects of organic wheat gluten

The traditional view holds that protein plays a nutritional role in food, and protein can only be absorbed and utilized by the human body after it is decomposed into free amino acids. However, in recent years, studies have found that after digestion in the human body, proteins are mostly in the form of small peptides composed of 2-7 amino acid molecules, and then directly absorbed by the intestinal tract, and the proportion of amino acids absorbed is very small. At present, the extraction of bioactive small peptides from gluten has become a hot spot in functional food research.

If you are looking for a good quality and reasonable price of Vital Wheat Gluten,Xinrui Group can provide you with the best.

Soya Beans And Milk

Soy protein is a type of protein which comes from soybean plants. 

It comes in 3 different forms – soy flour, concentrates, and soy protein isolates. 

The isolates are commonly used in protein powders and health supplements due to their muscle-building qualities.

Soy protein contains essential amino acids which cannot be produced naturally by the body. For this reason, many people on a restricted diet, like vegetarians, consume soy protein supplements for nutritional benefits.

Due to its high volume of amino acids, soy protein is considered to be a “complete protein” by nutritionists, containing similar benefits to the protein found in legume pulses.

It is also one of the cheapest supplemental sources of protein and can be found in foods such as tofu and soy milk. 

Soy protein isolate is often used in protein shakes as an alternative to whey, which some people can be sensitive to or avoid consuming for dietary reasons.

What are the types of Soy Protein?

There are two main different types of soy protein – soy protein isolate （Ruiqianjia brand） and soy protein concentrate. Both of these products come from soybean meal, which is then dehulled and defatted before being processed into different parts.

The isolate is a powdered protein supplement which is common in soy protein shakes and supplements. Isolate is 90-95% protein and contains almost no fat or carbohydrates.

Soy protein concentrate, on the other hand, is manufactured by taking the dehulled/defatted soybean meal and removing some of the carbohydrates from it. It is often used in baking, cereals, and as an ingredient for various food products.The concentrate is very easy to digest and contains a lot of fiber, so it is often recommended for children, elderly people, and pregnant women who need to keep a close eye on their health.

Soy Protein Benefits

1.Meat Substitute

According to the Food & Drug Administration in the US, soy protein can be used as a good substitute for animal products in a plant-based diet.

2.Fights Heart Problems

Soy reduces LDL cholesterol levels in your body, which is instrumental in fighting heart disease problems.

3.Great for Bone Health

Soy contains phytoestrogen, which makes it easier to absorb calcium. As a result, many soy protein supplements come fortified with calcium, helping to increase your calcium intake. This helps to prevent a loss in bone mass and fights against osteoporosis, a condition where your bones deteriorate as you get older.

4. Increases Energy

Undergoing some intense exercise? Doing some mad workouts at the gym? Soy contains amino acids which can be used by the body and converted into energy. This way, soy protein not only helps you with muscle-building – it also keeps your energy up when you’re working hard to acquire that lean muscle mass!

5. Helps to Prevent Cancer

Soy contains genistein-phytochemicals that have been found to lower risks of prostate cancer and breast cancer, making it attractive to both male and female health nuts alike. The genistein found in soy protein can actually stop tumor cells from growing altogether, halting cancer in its tracks before it can develop and get worse.

Xinrui Group – Shandong Kawah Oils:  factory direct export good quality isolated soy protein.

The products of vital wheat gluten remained very popular. What is the historical development of vital wheat gluten? What are the functions and uses of wheat gluten?

l What is the development of vital wheat gluten

l What is the advantage of vital wheat gluten

l What is vital wheat gluten used for

What is the development of vital wheat gluten

The study of cereal protein has a history of 250 years, Beccari first confirmed the existence of wheat protein in 1728. Since then, researchers have never stopped studying wheat protein. Among them, TBOsborne, who is known as the father of plant protein chemistry, has been more influential. He divided wheat proteins into different types according to their solubility in a series of solvents: water soluble. albumin, salt-soluble globulin, alcohol-soluble prolamin, and water- and alcohol-insoluble glutenin.

What is the advantage of vital wheat gluten

1. Gluten is a substance obtained after wheat flour is washed with water to remove starch and water-soluble components. In production, it generally refers to water-insoluble protein, which also includes a certain content of lipids (about 10%) and water-insoluble starch. Wheat gluten and bran are often used as feedstuffs as by-products of wheat starch processing.

2. With the in-depth research and the food industry's demand for additives, the value of wheat gluten goes far beyond the wheat starch itself. The research on the deep processing and functional food using gluten as raw material has also attracted more and more attention. Especially after the discovery of wheat protein peptides with various biological activities, such as antioxidant, antihypertensive, and immunity-enhancing activities, the extraction of biologically active small peptides from gluten has become a research hotspot, which is the deep processing of gluten. an important part of research.

What is vital wheat gluten used for

wheat gluten flour, also known as active wheat gluten flour and wheat gluten protein, is a natural protein extracted from wheat (flour). It is composed of a variety of amino acids. The protein content is as high as 75% to 85%, and it contains fifteen kinds of amino acids necessary for the human body. , is a nutrient-rich vegetable protein resource. It has viscosity, elasticity, extensibility, film forming and liposuction. wheat gluten is an excellent dough improver, widely used in the production of bread, noodles and instant noodles. It can be used as a water-retaining agent in meat products, and it is also the basic raw material of high-grade aquatic feed. At present, gluten is also used as a high-efficiency green flour gluten enhancer in China. It is used in the production of high-wheat gluten flour and special flour for bread, and the amount of addition is not limited. Gluten is also an effective way to increase the content of vegetable protein in food. method.

If you are looking for a good quality and reasonable price of vital wheat gluten products,Xinrui Group can provide you with the best

It is known that hydrolyzed wheat protein is good for the body, but what exactly does it do? What are the advantages of Wheat Protein Isolates? Why is hydrolyzed wheat protein good for health?

l What is hydrolyzed wheat protein

l What is the function of hydrolyzed wheat protein

l What are the characteristics of hydrolyzed wheat protein

What is hydrolyzed wheat protein

1. Wheat contains about 13% protein, mainly composed of albumin, globulin, gliadin and glutenin, while wheat gluten mainly contains gliadin and gluten. Protein, collectively known as storage protein (80% of the dry basis of wheat protein).

2. Due to the ductility of gliadin and the elasticity of glutenin, it can form a network structure with water, so it has excellent viscoelasticity, extensibility, water absorption, liposuction and emulsification, film forming properties, and light and mellow aroma or slightly grainy unique physical properties such as taste.

What is the function of hydrolyzed wheat protein

wheat proteins can be divided into monomeric proteins (consisting of one peptide chain) and aggregated proteins (consisting of two or more peptide chains) according to the number of peptide chains constituting the protein. About 85% of the aggregate protein is glutenin, and the monomeric protein is mainly composed of gliadin, albumin and globulin. Albumin and globulin are mainly deposited in the embryo and aleurone layer, and a small part exists in the endosperm, with a molecular mass of 12-60 kDa, containing more lysine, tryptophan and methionine, which are the most important components in the cell. The enzyme protein is involved in various metabolisms, and the nutritional balance is better, which determines the nutritional quality of wheat.

What are the characteristics of hydrolyzed wheat protein

1. The relative molecular mass of wheat gliadin is 27000-28000. It is a kind of polymer with the highest solubility in 60%-70% ethanol, but insoluble in absolute ethanol. It is slightly soluble in water, can be dissolved in dilute formic acid, propionic acid, benzene, alcohol, p-toluene glacial acetic acid solution, also can be dissolved in weak acid and weak base solution, its isoelectric point is 6.41～7.1. The amino acid composition of wheat gliadin is quite complete, in which the content of glutamic acid is as high as 38.87%, so wheat gluten is often used to prepare MSG.

2. Glutenin is insoluble in water and alcohol, and it is difficult to separate when combined with gliadin. It is slightly soluble in hot ethanol, but after cooling, it becomes flocculent and precipitates. Only newly prepared glutenin that has not been dried is very easy to dissolve. In weak bases and weak acids, and precipitate out during neutralization. Wheat albumin is 0.3% to 0.4% of the mass of the grain, and its isoelectric point is 4.5 to 4.6.

If you are looking for a good quality and reasonable price of hydrolyzed wheat protein,Xinrui Group can provide you with the best

Our new factory, which will manufacture wheat gluten 70,000tons, wheat starch 120,000 tons is being constructed. The workshop is being built according to GMP standard, will become the largest wheat industry chain in China, even the World. We always pursue excellent products and professional service; very welcome all customers both from China and abroad visiting our Group, to create magnificent future together!

Soy dietary fiber is derived from the cell wall material of soybean cotyledon. It is composed of a complex matrix of insoluble fiber, soluble fiber and protein. In many products like ice cream, bread food and drink etc. Soy dietary fiber can increase final products' water-binding ability and formability. Soya dietary fibre is wildly used in Nutritional food, Dietary food, Fast food, Seasoning products, Meat products, Bread  and so on.

Application: meat products, quick-frozen products, bakery, tomato sauce, ketchup, heath products, fat-free food, low-fat and low-sugar food and high fiber food.

Characteristics:

- Good color and luster, excellent flavor.

- Excellent water-holding and expansibility. To enhance moisture and defer aging when added into the food.

- Excellent property of emulsifying, suspension and thickening.

Packing: 20kgs per plastic-paper bag with separate inner PE liner.

Storage:

Keep from rain and humidity during transportation and storage, forbidden to pack or store with other odorants.

Best temperature for storage is below 25, keep ventilation and dryness.

Shelf life is 12 months.

Dear Customers:

Bonjour!      

Thank you very much for your long-term support to our company, we sincerely invite you to attend the Shanghai National Convention and Exhibition Center on June 8-10, 2021

The 24th China International Food Additives and Ingredients Exhibition

The 30th National Food Additive Production and Application Technology Exhibition

Please Visit Us

Booth number: 11D10/11F11

Shandong Kawah Oils Co., Ltd.

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