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Enzymes for Research, Diagnostic and Industrial Use

Soluble Soy Polysaccharides (SSPS), Fermented

Cat No.
NATE-1284
Description
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.
Abbr
SSPS, Fermented (food grade)
Alias
SSPS
Source
Soy bean
Applications
Used for ferment drinks
Appearance
White or slightly yellow powder
pH Stability
5.5±1.0
Synonyms
Water-soluble soybean polysaccharide; Soybean soluble polysaccharide; SSPS
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