The soybean fiber product is produced by CROWN company and contains 20% protein without affecting the color and taste of the final product.
The advantages of this product include the following:
• Texture improvement
• Free humidity control
• Reduction of product loss during cooking
• Reducing the consumption of fillers that increase carbohydrates
• Reduced cost price
• Increased meat sensation
• In vacuum products: reducing water absorption and increasing shelf life
• In burgers: preventing the exit of moisture and fat during cooking and finally keeping the product juicy after cooking
• In nuggets: reducing crystal formation in the freezing process by maintaining moisture
• Nutritional role: reducing cholesterol and blood sugar and improving the function of the digestive system.
• Soybean fiber can absorb water up to 8 times its own weight and has the ability to create adhesion in fat and also has emulsifying properties. will be