Soluble Soy Polysaccharides for Juice Drink Stabilizer
1. Enhancement of Dietary Fiber
2. Good Stability of Protein Matter
3. Low Viscosity
4. Distinct Flavor
Drinking Application Benefits:
SSPS has stronger stability in dairy beverage with comparison to pectin. Due to the feature of refreshing, no slurry, mouth feeling, no sediment, good stability, no water precipitation, good flavor and taste, SSPS is applied to lactobacillus ferment drinks, low protein clear and refreshing beverage, juice drinking, functional dietary fiber drinks, health juice vinegar and ect.