Comparison of SSPS with Other Stabilizers
Q：In drinking yoghurt, what are the advantages and disadvantages of different stabilizers such as soluble soy polysaccharides, pectin, agar, CMC, PGA, guar gum and gum arabic?A：Please see below:CategoryNatural or notAcid resistanceViscosityMouth feel(refreshing)RemarkSSPS√++++++++++++good solubility, low viscosity, refreshing tastePectin√+++++++++++Good taste, medium viscosity, good stability and emulsibilityAgar√+++++++++++Full taste, provides the characteristic consistencyof dairy productsCMC×+++++/+++++++Affect normal fermentation, stick wallPGA×++++++++++Guar gum√+++++++++Gum arabic√+++++++++Remark: When “+”increases, related indicators gradually increase
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