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The mechanisms of stabilization of soybean soluble polysaccharide (SSPS) and high methoxyl pectin (HMP) in acidified milk drinks were studied focusing on the differences in behaviour between the two polysaccharides. The changes in casein micelles size during acidification with glucono-δ-lactone or by direct acidification were measured using light scattering. When HMP was added to skim milk before...
Soybean soluble polysaccharide (SSPS) is obtained from the by-product of the production of soy protein. SSPS has been employed as a functional ingredient in numerous food applications. When used to prepare oil-in-water emulsions, SSPS forms thick, stable interfaces in a wide pH range, in both acidic and neutral conditions. SSPS forms stable interfacial layers at relatively low biopolymer concentrations...
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