Soluble Soybean Polysaccharide (SSPS) has earned its place as the preferred stabilizer in acidic protein beverages such as yogurt drinks, whey beverages, and milk-juice blends, where it prevents protein aggregation and sedimentation at pH 3.5–5.0 — conditions where traditional stabilizers like CMC, pectin, and carrageenan struggle. SSPS functions via steric stabilization: its highly branched polymeric structure adsorbs onto casein micelles to create a protective layer that prevents flocculation near the isoelectric point.
It offers low viscosity at typical use levels (0.3–0.8%), excellent heat stability through UHT processing, and neutral flavor profile. Beyond beverages, SSPS is used in rice snacks and noodles as an anti-sticking agent, in frozen desserts for ice crystal control, and as a dietary fiber fortifier. It is approved in Japan (established 1960s), China (GB 2760), FDA as dietary fiber, and EU.