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| Produced from fibrous bean curd residue (okara) using an innovative new process, the "Soyafibe" and "SoyaUp" lines of water-soluble soy polysaccharides provide a variety of useful functions, such as promoting the stable dispersion of proteins in acidic lactic beverages and desserts, preventing cooked rice and noodles from becoming lumpy, sticky and hard, and improving the taste and texture of snack foods through air-bubble stabilization. | ||||||
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Oils & Fats
- Hard butters for chocolate
- Confectionery oils and fats
- Fats for frying and spraying
- Fats for frozen confections
- Fats for whipping cream
- Emulsified fats
- Powdered fats
- Fats for lubricants and mold release agents
Chocolate
Emulsified & Fermented Foods
- Whipping cream products
- Margarines and shortenings
- Cheese ingredients
- Fillings
- Ingredients for baking dough
Food Ingredients
Protein & Food Ingredients
- Soy protein
- Soy milk
- Soy peptides
- Water-soluble soy polysaccharides
- Soy protein soluble in an acidic pH range
- Soy isoflavone and other products
Soy Protein Foods
