SOYA FIBRE MADE FROM THE SOYBEAN COTYLEDON MATRIX. IT IS PRODUCED FROM THE REMAINING FRACTION IN THE MANUFACTURE OF SOYA PROTEIN AND IS 100 PERCENT NATURAL. THE FUNCTIONAL PROTEIN CONTENT IS ABOUT 20 PERCENT. THE PRODUCT HAS A HIGH WATER RETENTION CAPACITY AND IS PARTICULARLY SUITED FOR USE IN MEAT PRODUCT FORMULATIONS.

CLASSIFICATION IS DETERMINED ACCORDING TO GIRS 1. HEADING 2304 FOR OIL CAKE AND OTHER SOLID RESIDUES, WHETHER OR NOT GROUND OR IN THE FORM OF PELLETS, RESULTING FROM THE EXTRACTION OF SOYA BEAN OIL.