Is Soluble soybean polysaccharides suitable for use in low-sugar or sugar-free foods?

Publish Time: 2024-04-16
Soluble soybean polysaccharides are indeed great for making low-sugar or sugar-free foods.

First of all, Soluble soybean polysaccharides itself does not contain added sugars such as sucrose, glucose maltose etc. therefore, it can be used as a raw material for sugar-free foods. At the same time, due to its low viscosity, acid resistance, salt resistance, and heat resistance, as well as better protection and stability of protein, it can exist stably in the food production process and is not easily destroyed or affect the taste and quality of food. 

Secondly, Soluble soybean polysaccharides has a relatively large molecular weight, usually between tens of thousands and hundreds of thousands. It has strong adhesion and film-forming properties and can form a stable colloidal solution. This characteristic allows it to be used in sugar-free or It plays a role in thickening and improving the taste of low-sugar foods.

Furthermore, Soluble soybean polysaccharides, as a kind of water-soluble dietary fiber, not only does not increase the sugar content of food, but also helps regulate intestinal health and promote the growth of probiotics such as bifidobacteria. It is suitable for specific consumers such as diabetics and obese people. As a group, it is an ideal food raw material.

Therefore, Soluble soybean polysaccharides is an ideal choice for making low-sugar or sugar-free foods, which can not only meet consumers' taste needs, but also satisfy their pursuit of healthy diet. However, when making low-sugar or sugar-free foods, you also need to consider the sugar content of other ingredients and the overall nutritional ratio to ensure the overall quality of the product.

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