https://www.selleckchem.com/products/umi-77.html
PRACTICAL APPLICATION It is a challenge to produce whey protein isolate (WPI) beverages with high stability, good transparency, and smooth mouthfeel. The polysaccharide (PS)-protein complex might help the food industry overcome these obstacles. We have demonstrated that soybean soluble polysaccharide (SSPS), at [SSPS][acWPI] ratios of 12 to 130, can significantly improve the colloidal stability of the acidified whey protein beverages. This SSPS-whey protein system could be used as a stable beverage base for a variety of beverages. © 2020
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