Insoluble dietary fibre doesn't dissolve in water and passes through your digestive system largely unchanged. It is estimated that 65 to 75% of dietary fiber in our diet is "insoluble." It can be found in bran (the outer covering of corn, oats, rice, and wheat), whole grains (corn, barley, rice, soybean, wheat, and oats), cereals, edible skins of fruits and vegetables, celery, brown rice, and some vegetables.

Insoluble dietary fibre accelerates intestinal transit, increases fecal weight, slows starch hydrolysis, and delays glucose absorption. This means softer, larger feces. It also results in an increased frequency of defecation. As the feces move through your intestine they scour intestinal walls and remove waste matter. 

Soybean dietary fibre is one kind of insoluble dietary fibre with the most excellent infusibility and water holding capacity. It is applied in a large rang of food is of interest to consumers, the medical community and the cereal product industry due to a number of positive physiological effects, helping to prevent constipation, lower blood cholesterol levels and control blood glucose levels as well as preventing constipation acted as bulking agent.

Functions and Applications

Soybean Dietary Fibre can provide functional benefits to a wide variety of food products including baked goods, pasta, health bars, and meat substitutes.

(1).To Add Beneficial Dietary Fibre
Soybean dietary fibre can enhance dietary fiber labeling, and Soybean dietary fibre is ingredient listing friendly. Soybean dietary fibre provides natural dietary fiber in the diet to improve regularity, and help protect against and reduce the risk of certain diseases such as colon cancer. Soybean dietary fibre can help consumers achieve the Recommended Daily Intake (RDI) for dietary fiber. The RDI for dietary fiber is 25 grams. Current consumer studies indicate average daily dietary fiber consumption is 12-15 grams, or roughly 50% of the RDI.

(2).To Reduce Calories
Soybean dietary fibre contains less than 0.1 Calories per gram, and effectively reduces the caloric density of foods.

(3).To Lengthen Shelf Life
Soybean dietary fibre retains up to seven times its weight in water promoting softer crumb in baked goods, enhancing freshness, and increasing shelf life.

(4).To Improve Oven-Spring
Tests have demonstrated improved oven-spring in white pan breads, buns, and rolls with the addition of 2-4% Soybean dietary fibre.

(5).Anti-Caking and Flow-ability
Soybean dietary fibre’s unique physical structure and particle size allow for easy incorporation into both liquid and dry formulations. Soybean dietary fibre can also minimize the caking or clumping of other ingredients in food products.

(6).Texture and Binding Aid
Soybean dietary fibre provides mouth feel and body, plus it helps in the binding of other ingredients in food products, which will ultimately improve yield.