Soluble soy polysaccharides stabilizers for acidic milk drinks

By Jim Cornall contact

- Last updated on GMT

Related tags: Soy, Yoghurt, Yogurt, China, Polysaccharide, Pectin

Pingdingshan JinJing Biological Technology Co. Ltd. is a Chinese company founded in 2010. It processes the by-products from soy production to create soluble soy polysaccharides (SSPS) and soy fiber.

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.


SSPS samples

Posted by Evangelos Mandrekas,

We are a yogurt dairy in Greece and USA .
We would like more information and samples for our yogurts.

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Samples of SSPS needed for Olam India

Posted by Shruthi Muralidharan,


I am working on development of milk based beverages in Olam and would like a sample of SSPS.
Could I please get a contact /email address.

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