Key Features & Benefits
Excellent Stability in Acidic Beverages – Prevents sedimentation
100% Plant-Based – Suitable for vegan and clean-label products
High Dietary Fiber Content – Supports gut health
Product Specifications
| Items | Specification |
| Color and Appearance | White to light yellow powder |
| Smell and Taste | Normal, without unpleasant odor |
| Moisture (%) | ≤7.0 |
| Protein Content (on Dry Basis) (%) | ≤8.0 |
| Ash Content (on Dry Basis) (%) | ≤10.0 |
| Fat (%) | ≤0.5 |
| Soluble Polysaccharides (%) | ≥70.0 |
| Viscosity (10% water solution, 20±0.5℃/mPa·s) | 30～100 |
Detailed technical specifications are available upon request.
Please email us, and our team will promptly send you the product datasheet and discuss how we can meet your specific needs.
Applications
Beverage Industry: Prevents protein precipitation in acidic drinks (e.g., soy milk, fruit juices), to prevent protein aggregation.
Functional Foods: Fiber-enriched products, meal replacements,used in nutritional drinks for texture enhancement.
Bakery & Confectionery: Enhances dough stability and improves mouthfeel in baked goods. Mixed into flour-based products to improve dough elasticity. SSPS have good foaming properties and are used in baked products such as cakes and breads, which helps increase the product expansion rate and improve the texture of cakes and breads. In addition, soluble soybean polysaccharides have good water retention and can be synergistically emulsified with emulsifiers, making the product taste moist and fragrant without being greasy.
Dairy Alternatives: Improves the stability and suspension of plant-based dairy products for texture enhancement. Scientific research has found that applying SSPS to flavored fermented milk can prevent the agglomeration, aggregation and coagulation of protein particles in milk beverages and prevent precipitation. In specific applications, soluble soybean polysaccharides are usually used in combination with stabilizers such as pectin.
FAQ
Is SSPS suitable for gluten-free?
Yes, SSPS is a plant-based polysaccharide and does not contain gluten.
How is Soybean Soluble Polysaccharides (SSPS) produced?
Soybean Soluble Polysaccharides (SSPS) is produced from soybeans through a series of processing steps:
Soybean Processing – Whole soybeans are processed to extract soy oil, leaving behind soy flakes.
Crude Fiber Extraction – The soy flakes undergo further processing to remove crude fiber.
Separation and Refinement – The crude fiber is then processed to separate SSPS from soy fiber.
What is the recommended dosage in beverages?
Typically, 0.1-0.5% is sufficient to stabilize acidic protein-containing drinks.
What is soluble soy polysaccharides, and how are they produced?
SSPS are water-soluble dietary fibers extracted from soybeans, primarily used to improve the texture and stability of food products.
In which food applications are SSPS commonly used?
SSPS are commonly used in beverages, dairy products, and baked goods to enhance mouthfeel and stabilize emulsions.
Are SSPS considered non-GMO and allergen-free?
The GMO status of SSPS depends on the source soybeans. We offer Non GMO SSPS. While SSPS contain minimal protein, individuals with soy allergies should exercise caution.
How do SSPS function as emulsifiers in food products?
SSPS stabilize emulsions by reducing surface tension between oil and water phases, enhancing product stability and texture.
What is the recommended usage level of SSPS in food formulations?
The recommended usage level varies by application but typically ranges from 0.5% to 5% of the total formulation.
