Profiber F
PROFIBER F is a 100% natural product, obtained by the aqueous extraction of insoluble components of defatted soy flour (not genetically modified), subjected to appropriate heat treatment to inactivate antinutritional and microbiological factors. Free from chemical additives. It has a high fiber and protein content, characterized by a product with unique structure and texture, providing high retention of water and fat. Naturally free of lactose, sucrose, casein and gluten.
Product families
Applications
- Bakery
- Convenience Foods
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
- Dietary Fiber
- Dietary Fiber
- Plant & Herb Products & Extracts
Other characteristics
- Brand
- Profiber
- Functions
- Fiber Source
- Fiber Content
- 45.0 - 45.0 %
- Ingredient Name
- Soybean Extract
- Labeling Claims
Additive-free, Lactose-free, Natural, Naturally Derived, Non-GMO, Plant-Based, Sugar-free, Vegan; Additive-free; Lactose-free; Natural; Naturally Derived; Non-GMO; Plant-Based; Sugar-free; Vegan
- Markets
- Food & Nutrition
- Storage
PROFIBER F, in its original packaging, must be kept on pallets in a dry and ventilated place. Keep container properly closed when not in use.
- Benefits
High content of especially insoluble dietary fiber; 100% vegetable; Lactose free; Neutral flavor; Greater yield in the final product
- PACKAGING
PROFIBER F is packed in a multi-ply Kraft paper bag and internally lined with a polyethylene bag. Net weight of 30 kg.
- Expiry Date
- 12 (twelve) months.
- Ingredient
- Soybean Extract
- Technology
- Food Ingredients
- Pharmaceuticals & Nutraceuticals
- Packaging Type
- Bags
- Ingredient Origin
- Natural Origin
- Plant Origin
- Food Ingredients Features
- Excellent Stability
- Fiber Enrichment
- Improved Stability
- Food Ingredients Functions
- Fiber Source
- Food and Nutrition Applications
- Bread
- Canned Meals
- Nutritional Soups
- Sausage Rolls
- Soups
Technical data
Table 1 of 2
13 rows| Characteristic | Value | Unit |
|---|---|---|
| Energetic Value | 177 | kcal |
| Carbohydrates | 3 | g |
| Protein | 39 | g |
| Total Fat | 1 | g/20g |
| Saturated Fat | zero | — |
| Trans Fat | zero | — |
| Cholesterol | zero | — |
| Dietary Fiber | 45 | g |
| Sodium | 42 | mg |
| Calcium | 50 | mg |
| Iron Content | 19 | mg |
| Moisture Content | max. 6 | % |
Table 2 of 2
6 rows| Characteristic | Value | Unit |
|---|---|---|
| Standard Count In Plates | max. 2 x 10^4 | UFC/g |
| Total Coliforms | max. 50 | NMP/g |
| Fecal Coliforms | max. 10 | NMP/g |
| Bacillus Cereus | max. 5 x 10² | UFC/g |
| Salmonella | Absence in 25g | — |
| Molds And Yeasts | max. 1 x 10^3 | CFU/g |
