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Help CenterFood-grade Soluble Soybean Polysaccharide, Thickener, Dietary Fiber for Beverages and Dairy Products Stabilizer
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Soluble soybean polysaccharide belongs to acidic polysaccharides. Its molecular structure is approximately spherical. It consists of a main chain composed of acidic polysaccharides such as galacturonic acid and rhamnodigalacturonic acid, and side chains composed of neutral polysaccharides such as arabinan and galactose. Some side chains are polymerized with proteins, so it has the emulsifying property of glycoproteins. Its molecular weight is 5000 - 1000000 Da. It is extremely soluble in water and has good emulsifying stability and film-forming properties. It has excellent acid, alkali and heat resistance. Especially under very low pH conditions, it can still maintain good stability. Its aqueous solution has low viscosity, which is very suitable for use in low-viscosity protein-containing beverages. Even in nutrient-enriched beverages rich in calcium, it will not reduce its good stabilizing effect. Compared with pectin, CMC and other similar products, soluble soybean polysaccharide has lower viscosity, better emulsifying stability and a wider pH range of use, and can partially replace stabilizers such as pectin and CMC.
Product functions:
1. Protein stabilizer.
It can stabilize proteins under acidic, high-temperature, high-salt and freezing conditions and endow the products with a refreshing taste. It can be used in various acidic milk beverages, acidic creams and acidic protein-containing beverages.
2. Prevent wet noodles from sticking together, shorten the rehydration time and endow the products with a smooth taste:
It is used in various wet noodles and non-fried instant noodles.
3. Improve the taste and dispersibility of rice, prevent the aging of rice starch and increase the rice yield:
It is used in various instant rice, rice noodles, sushi, etc.
4. It is a natural water-soluble dietary fiber and a bifidogenic factor, with better performance than polydextrose and resistant dextrin:
5. Increase the wall-hanging viscosity and inhibit protein gelation:
Appropriately increase the consistency and wall-hanging property of seasonings; adding it to health wine and yellow rice wine can appropriately increase the viscosity and taste; when used in milk powder, ham, sausage, fish products, cream sauce, high-protein foods, etc., it can inhibit protein gelation.
1. Stabilize proteins under acidic, high-temperature, high-salt and freezing conditions and endow the products with a refreshing taste
2. Used in various wet noodles and non-fried instant noodles to prevent wet noodles from sticking together, shorten the rehydration time and endow the products with a smooth taste
3. Improve the taste and dispersibility of rice, prevent the aging of rice starch and increase the rice yield
4. Microencapsulating agent for pigments and oil substances
5. Promote the excretion of heavy metals such as Pb, As, Hg and Cr in the intestine and promote the absorption of calcium and magnesium ions
6. Appropriately increase the consistency and wall-hanging property of seasonings
7. Adding it to health wine and yellow rice wine can appropriately increase the viscosity and taste
8. When used in milk powder, ham, sausage, fish products, cream sauce, high-protein foods, etc., it can inhibit protein gelation.
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