Soybean Polysaccharide is a water soluble polysaccharide extracted and refined from soybean.



A comparison between a soy polysaccharide blend and wheat bran showed that the performance in soft wheat flour based foods varied with the type of food and source of fiber. Products more suitable for soy polysaccharide enrichment included Japanese udon noodles and Japanese sponge cake. Cookies were more appropriate for enrichment with bran. In Chinese steamed bread,

Soy polysaccharides affected color less than bran but showed a more detrimental effect on volume and texture.


The polysaccharide can be used not only as a dietary raw material for fiber fortified foods but also for many other food applications. It has various functions, assisting for example dispersion, stabilization, emulsification and adhesion. Taking advantage of those functions in combination, one of the most popular applications is in beverages. In acidified milk products, the polysaccharide provides excellent stability for proteins. Combined with its low viscosity, the polysaccharide is especially suitable for acidified milk beverages with low pH and less non-fat milk solids. In cooked rice products and ready-to-eat noodles, the polysaccharide helps each rice particle and noodle not to become too sticky by providing a coating on their surfaces. In addition, the polysaccharide holds moisture and helps to maintain a good quality of applied food products. These characteristics of the polysaccharide are closely related to its molecular structure. It is assumed that the driving force behind its adsorption to surfaces is derived from the galacturonans of the main back-bone of its molecule and the side chains forming a thick surrounding coating layer.


















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