| Bioactivity | Soy Polysaccharides are biochemical reagents that can be added to beverages, sauces, and dairy products as thickeners, emulsifiers, and dietary fiber ingredients. Soy Polysaccharides are non-toxic, hydrophilic, and biodegradable, allowing for widespread application in various food sectors. Additionally, Soy Polysaccharides serve as effective stabilizers in oil/water emulsions. Even under acidic conditions, Soy Polysaccharides can stabilize β-conglycinin-based emulsions to prevent flocculation[1][2]. |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | Please store the product under the recommended conditions in the Certificate of Analysis. |
| Reference | [1]. Li W, et al. Effects of soluble soy polysaccharides and gum arabic on the interfacial shear rheology of soy β-conglycinin at the air/water and oil/water interfaces[J]. Food hydrocolloids, 2018, 76: 123-130. [2]. Yang L, et al. Chemical structure, chain conformation and rheological properties of pectic polysaccharides from soy hulls. Int J Biol Macromol. 2020 Apr 1;148:41-48. |