Soluble soy polysaccharides stabilizers for acidic milk drinks

The company’s soluble soy polysaccharides, the company says, are highly stable and have good clarity, making them useful in fermented milk drinks, acidic milk drinks, soda milk drinks and other products.

The company, which has a 20-strong R&D team, works in cooperation with the Jiangnan University and East China Normal University on its soy products and research in the field.

SSPS is a natural, clean label water-soluble fiber extracted from non-GMO soybeans. The product has multiple functions in fermented milk beverages, the company says, as it has a low viscosity. They are solule in cold or warm water, and have no gelation in 10% solution. SSPS do not increase the thickness of yogurt and beverages.

According to the company, due to different stability properties to pectin, SSPS can be used in low concentrations to disperse and stabilize casein.

Yuanzhe Li, export manager for Pingdingshan JinJing Biological Technology, spoke with DairyReporter at the HiE event in Frankfurt, Germany.