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About SSPS
About SSPS
Time: 2018 - 12 - 17
Soluble soy polysaccharides is a water-soluble dietary fiber, which is extracted from Non-GMO soybean. Soluble soy polysaccharides can be used in acidified milk drinks and drinking yoghurt. It can provide excellent protein stability and refreshing taste with low viscosity. In addition, soluble soy polysaccharides can also be widely used in carbonated beverages, cocktail, rice and noodles products, disintegrating agent and so on. Thus soluble soy polysaccharides receives increasing attention from global market.Soluble soy polysaccharides is also called soy polysaccharides, soybean hemicellulose (E426), soluble soy fiber and SSPS in short. Soluble soy polysaccharides is extracted from soy flake by the process of defatted, extraction, purification, sterilization and drying. Below is productio...
Soy Fiber
Soy Fiber
Time: 2018 - 12 - 14
Soy fiber is a food material which is extracted from Non-GMO soybean. It is processed by purification, separation, drying, pulverization etc. Flow Chart
Model of Soy Fiber
Model of Soy Fiber
Time: 2019 - 01 - 03
Product Name ModelFeaturesApplicationsSoy fiberSF-FCreamy white or slight yellow powder,pure taste of soy fiber, good water absorption abilityFillings, premixed powder, solid drinks, nutrition products, high fiber products, spicy gluten, etcSF-DDecolorized and deodorized, oyster white powder, no bean smell, soft taste, superior water absorption abilityYogurt, beverages, blended milk, meat products, health supplements, special dietary nutritional foods
SSPS Product Types
SSPS Product Types
Time: 2018 - 12 - 17
TypeApplicationFunctionTJ-300 SeriespH3.2～4.5 acidified milk drinks, drinking yoghurt, acidic soy milk, protein water etc.Good protein stability, refreshing mouth feel with low viscosity, no water seperationTJ-200 SeriesRice and noodles products, such as sushi, udon etc. Anti adhesion, improve  quality and structure of productTJ-100 SeriesEmulsion flavor, emulsifier, chemical industry etc.Good emulsifying and coating propertiesBeer, ice creamGood foaming ability, enhance the taste and inhibit the formation of ice crystalsPharmaceuticals such as disintegrating agentGood acid resistance and solubility
SSPS Specification Data
SSPS Specification Data
Time: 2018 - 12 - 17
1. Quality Index Physical and chemical indexItemsSpecificationColor and AppearanceWhite to light yellow powderSmell and TasteNormal, without unpleasant odorMoisture (%)≤7.0Protein Content (on Dry Basis) (%)≤8.0Ash Content (on Dry Basis) (%)≤10.0Fat (%)≤0.5Soluble Polysaccharides (%)≥70.0Viscosity (10% water solution, 20±0.5℃/mPa·s)30～100 Gelling Formation (10% sol)No gel-forming ( Cool conditions at 4℃after boiling)pH Value (1% Sol)5.5±1.0Transparency (%)≥40Arsenic(mg/kg)≤0.5Lead (mg/kg)≤1.0Microbiological IndexItemsSpecificationTotal Plate Count (cfu/g)≤500 Coliforms (MPN/100g)≤30Pathogenic Bacteria（Intestinal pathogens and pathogenic cocci）Not detectedMould and Yeast (cfu/g)≤502. Nutrition InformationItemPer 100gNRV%Energy766kJ9%Protein...
SSPS Characteristics and Functions
SSPS Characteristics and Functions
Time: 2018 - 12 - 17
1. Readily Solubility and Excellent Stability for ProteinSoluble soy polysaccharides can be dissolved in both cold and hot water. When formulating 10% solution, there is no gelation. As a stabilizer, it can be used in low pH value acidic milk drinks and drinking yoghurt to hold protein matters and improve stability of product. 2. High Stability and Endurance to Heat, Acid and SaltSoluble soy polysaccharides is rarely affected by heat, acid, salt and can remain great stability. In the range of pH 2-12, soluble soy polysaccharides can present great stability and its viscosity shows good reversibility in this pH range. Even in a strong acid environment (pH 2), soluble soy polysaccharides does not form gelation. This is different from pectin and sodium alginate. When adding different concentr...
SSPS Application Range
SSPS Application Range
Time: 2018 - 12 - 17
CNS NO.: 20.044      INS No.: E426Functions： Thickener, emulsifier, film agent, anti-caking agentFood CodeFood NameMaximum Usage/（g/kg）FunctionRemark02.04Desserts contained with fat10.0Emulsibility03.0Frozen drinks (except 03.04 edible ice)10.0Emulsibility and enhance freezability06.02.02Rice products10.0Prevent starch aging and anti-adhesion06.03.02Wheat flour products10.0Prevent starch aging06.05.02Starch products10.0Prevent starch aging06.07Rice and noodles products10.0Prevent starch aging and anti-adhesion06.08Frozen rice and noodle products10.0Prevent starch aging and enhance freezability07.0Bakery products10.0Prevent starch aging and emulsibility14.0Beverages（except 14.01 packaged water）10.0Thickener, protein  stabilizer, increase mouth feelF...
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