SSPS - PINGDINGSHAN JINJING BIOLOGICAL TECHNOLOGY CO.,LTD

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About SSPS

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 production flow chart. Flow chart of soluble soy polysaccharidesSoluble soy polysaccharides is mainly composed by galactose, arabinose, galacturonic acid, rhamnose, fucose, xylose and glucose. These molec...

2018 - 12 - 17
SSPS Product Types

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

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SSPS Specification Data

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%Protein4.1g7%Fat0g0%Carbohydrate4.2g1%Dietary fiber78.0g312%Sodium1576mg79%

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SSPS Characteristics and Functions

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 concentration of metal cations, such as NaCl, KCl, CaCl2, to 10% soluble soy polysaccharides water solution, the viscosity of soluble soy polysaccharides does not change substantially. In another words, solub...

2018 - 12 - 17

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