Soluble Soybean Polysaccharides (SSPS)

Core Functional Properties

● Protein stabilization under acidic conditions

In acidic milk beverages and fermented-milk systems, it forms protective colloids near the protein isoelectric point to suppress protein aggregation and precipitation, eliminating phase-separation while maintaining low-viscosity refreshing sensory properties.

● Outstanding acid-, heat- and salt-resistance

Broad applicable pH range; withstands high-temperature sterilization and freeze-thaw cycles. Performance remains unaffected under high-salt and calcium-fortified conditions with low tendency for gel precipitation, outperforming pectin and alginates.

● Low-viscosity, non-coating mouthfeel

At equal dosage, its viscosity is substantially lower than most hydrophilic colloids. It does not introduce heavy coating sensation in beverages and preserves original flavour and clean taste profiles.

● Anti-adhesion & starch-retrogradation inhibition

Applied in cereal-starch foods to block starch-granule adhesion, prevent clumping and stickiness of fresh noodles and cooked rice, retard starch retrogradation and improve rehydration and eating qualities.

● Film-forming and anti-caking performance

Good film-forming capacity for use as a coating agent; delivers anti-caking effects in powder systems and serves as wall-material for microencapsulation.

● Water-soluble dietary-fibre attribute

Classified as soluble dietary fibre for dietary-fibre fortification in food products.

Physiologically Modulating Functions

Soluble Soybean Polysaccharides are safe-to-consume water-soluble dietary fibre of natural botanical origin with multiple physiological benefits:

● Intestinal regulation: 

Promotes proliferation of beneficial gut microbiota, increases faecal water content and maintains normal intestinal peristalsis.

● Auxiliary glycaemic and lipid modulation:

Retards carbohydrate absorption and helps smooth post-prandial metabolic responses.

● Low metabolic burden: 

Extremely low caloric value, well-suited for sugar-reduced and glycaemic-controlled food formulations.

Product Applications

● Food & Beverage Industry

➢Dairy Products

・Flavoured fermented milk & acidic milk beverages: Stabilize casein, prevent sedimentation and phase separation, retain refreshing mouthfeel.

・Milk-based beverages & plant-protein drinks: Stabilize proteins in acidic environments, compatible with calcium-fortified formulations.

・Ice-cream & frozen desserts: Optimize ice-crystal structure, enhance water-holding capacity and mitigate freeze-thaw deterioration.

➢Cereal-Starch Products

・Wet noodles & fresh noodles: Anti-adhesion, reduce cloudy cooking water and retard starch retrogradation.

・Instant noodles & rice-based products: Improve particle dispersion, prevent agglomeration and boost rehydration performance.

➢Beverages

・Acidic protein beverages & fruit-vegetable juices: Protein protection and suspension stabilization without viscosity elevation.

・Powdered beverages: Dietary-fibre fortification and improved reconstitution & dispersibility.

➢Confectionery & Frozen Foods

・Jellies & desserts: Synergize with hydrocolloids to modify texture; suppress ice-crystal coarsening in frozen desserts.

・Encapsulation systems: Film-forming wall-material for flavour and oil microencapsulation.

➢Sauces & Condiments

・Acid-type dressings & salad sauces: Emulsification-stabilization and enhanced acid-thermal stability of systems.

● Health-Food & Dietary Supplements

Dietary-fibre fortified solid beverages and meal-replacement powders for clean-label health-focused formulations.

● Other Applications

Degradable food-coating films and encapsulation wall-materials; improves material dispersion and anti-caking performance within feed applications.