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Soybean soluble polysaccharide (SSPS) extracted from soybean cotyledons has a pectin-like structure. SSPS has been used as a dispersion stabilizer for milk protein under acidic conditions, below the isoelectric point of milk protein, in a manner similar to high methoxyl pectin. SSPS at concentrations of less than 0.2% stabilized acidic beverages prepared with 8.0% of milk solid non-fat at pH 3.4-4...
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