Soluble Soybean Polysaccharide

Customization: Available

Appearance：

White to slightly yellow.

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Character and application:

Soy Polysaccharide is a natural, water-soluble dietary fiber extracted from soybean cotyledons. It is highly stable under acidic conditions (pH 3-4) and resistant to heat, salt, and alcohol. It can be used for multiple purposes such as dispersion stabilization, emulsion stabilization, protein protection, and anti-spattering in many kinds of food such as flavored milk, yogurt drinks, acidic milk beverages, rice, and nutrition bars. It can also be used as a film-forming agent and texture enhancer in fried products, processed rice, sauces, and frozen foods.

(1) Excellent stabilization in acidic milk beverages: It prevents casein aggregation and sedimentation under isoelectric conditions (pH 3.5-4.5), producing a smooth, uniform mouthfeel without chalkiness.

(2) It can be used as an oil-in-water emulsifier to form fine and stable emulsions, especially in creamers, dressings, and whipping creams.

(3) It reduces oil absorption during deep-frying (e.g., in donuts, tempura, or fried chicken batter), resulting in a lighter, less greasy product and improved moisture retention.

(4) It prevents starch retrogradation and syneresis in cooked rice, rice cakes, and frozen rice products, keeping them soft and fluffy after reheating.

(5) It forms a protective colloid that prevents protein coagulation in high-alcohol or high-sugar systems such as liqueur coffee drinks and concentrated syrups.

(6) Enhance the quality of frozen dough and frozen cooked noodles by inhibiting ice crystal growth, reducing surface cracking, and maintaining a chewy texture after thawing and reheating.

Technical index:

Color	White to slightly yellow	White to slightly yellow	Pass
state	powdered	powdered	Pass
smell	Normal odor, no peculiar smell	Normal odor, no peculiar smell	Pass
moisture content, g/100g	≤7.0	≤5.46	Pass
Protein, g/100g	≤8.0	≤1.03	Pass
ash content, g/100g	≤10.0	≤3.8	Pass
Crude fat, g/100g	≤0.5	≤0.2</p >	Pass
Soluble polysaccharide content, %	≥60.0	≥82.4	Pass
Viscosity, mPaS	≤200	≤51	Pass
Gelatinous property (10% aqueous solution)	Soluble in hot and cold water, not forming gel	No gel formation	Pass
pH (1% solution)	4.5-6.5	5.19	Pass
Transparency, %	≥40	≥70.6	Pass
Total Plate Count, CFU/g	≤500	≤100	Pass
coliform bacteria, MPN/g	＜3.0	<3.0	Pass
Mold and yeast counts, CFU/g	≤50	≤5	Pass

Usage:

Mix with flour directly or melt in the water.

Packaging:

20kg/craft paper bag.

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Ivory powder or granular solid, it can be dispersed into the hot water, can be dissolved into the ethanol and hot grease.

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