Soluble soybean polysaccharide

Function: Thickener, emulsifier, coating agent, anti-caking agent

Definition: Soluble soybean polysaccharide is produced from soybeans or soybean meal as raw materials, through defatting, extraction, purification, sterilization, drying and other processes, and consists of water-soluble polysaccharides such as galactose, arabinose, galacturonic acid, rhamnose, alginate, xylose, as well as glucose and other molecules connected through 1,4-glycosidic bonds, 1,6-glycosidic bonds and can be also known as soluble soybean dietary fiber.

According to viscosity and soluble polysaccharide content, soluble soybean polysaccharide products are divided into two categories:

Type A soluble soybean polysaccharide: soluble soybean polysaccharide with low viscosity value in aqueous solution (10% aqueous solution, viscosity value of 10mPa-s~30mPa-s).

Type B soluble soybean polysaccharide: soluble soybean polysaccharide with low viscosity value in aqueous solution (10% aqueous solution, viscosity value 30mPa-s~100mPa-s).

Role of soluble soybean polysaccharide

As a kind of soluble dietary fiber, soluble soybean polysaccharide has a variety of outstanding functions, such as low viscosity of soybean polysaccharide, which can make the product have a refreshing and comfortable taste; soybean polysaccharide as an anticaking agent can prevent the rice surface from sticking together, inhibit the starch back to life, and improve the product texture; soybean polysaccharide and emulsifier synergistic emulsification, which can help the product taste wet and fragrant without greasy and so on, so soluble soybean polysaccharide has received wide attention in the market, and the market prospect is promising. Therefore, soluble soybean polysaccharide has received wide attention in the market and has a broad market prospect.

Soluble soybean polysaccharide is a kind of soluble dietary fiber extracted and refined from soybean dregs, and its molecular structure is similar to that of pectin. Soluble soybean polysaccharides extracted under different conditions, the modification and modification of polysaccharide components are different, so different types and functional properties, such as as thickeners, emulsifiers, filming agents, anti-caking agents.

(hereinafter referred to as “Nippon Fuji”) took the lead in 1993 to successfully develop soluble soybean polysaccharides from soybean residue, a by-product of the extraction of soybean isolate protein, and soluble soybean polysaccharides began to be commercially marketed.

Application of soluble soybean polysaccharide

According to “GB 2760 National Standard for Food Safety and Food Additives”, the scope of use of soluble soybean polysaccharide and the maximum use of the following:

1. Flavored fermented milk

Scientific research has found that the application of soluble soybean polysaccharide in flavored fermented milk can prevent the agglomeration, aggregation and coagulation of protein particles in milk beverages, and prevent precipitation from occurring.

Pectin, CMC2, gum arabic, PGA3, etc. have the role of a good stabilizer, but most of these colloids have increased molecular weight, viscosity is larger, used in flavored fermented milk taste more viscous, flavor is not good.

In contrast, soluble soybean polysaccharide has low viscosity, refreshing taste, good stability, and can still play a good stabilizing effect under low PH acidic conditions, plus it is a pure natural dietary fiber, so it has become an important additive for flavored fermented milk in recent years. In specific applications, soluble soybean polysaccharide is usually used in combination with stabilizers such as pectin.

In recent years, with the change of consumers’ dietary concepts, there is an increasing demand for healthy and natural products, and the sales of lactic acid bacteria beverages such as Yakult, Flavored Active Lactic Acid Bacteria, Bright Smooth Premium, Mengniu Youyi C, and Yili Per Yitian, etc., have shown explosive growth in recent years.

2、Rice and noodle products

Soluble soybean polysaccharide is used in rice and noodle products, which helps to prevent the rice and noodles from sticking and hardening, improve the quality of the products, promote water absorption, and greatly improve the taste of rice and noodles.

3、Instant Noodles

The oil content of non-fried instant noodles is low, and it is easy to stick and become mushy when cooking noodles, etc. Soluble soybean polysaccharides can effectively solve the above drawbacks, which can help the market promotion of non-fried instant noodles.

4、Pastry, bread

Soluble soybean polysaccharide has good foaming property, applied to cakes, bread and other bakery products, help to increase the expansion rate of the product, improve the texture of cakes, bread, in addition to soluble soybean polysaccharide water retention is good, and can be emulsified with emulsifiers synergistically, so that the product texture is moist and fragrant but not greasy.