What it does
It is a three dimensional insoluble network that traps water mechanically, in the same way as wheat or bamboo fibre, but it carries residual protein and so contributes a little binding as well as bulk. That makes it behave as something between a fibre and a low protein functional ingredient.
Where it works
Emulsified and coarse ground meat, where it improves yield and firmness together. Plant based products, where a soy declaration is already present and adds nothing new to the label.
Where it does not
It carries a soy declaration and the allergen status that goes with it, which is the usual reason it is replaced by wheat or bamboo. Flavour is also less neutral than a purified cellulose fibre, and at higher levels the beany note becomes detectable.
What it interacts with
Water, for which it competes with starch and hydrocolloids. Soy protein already in the formulation, with which its declaration combines.
