Soybean polysaccharide (also known as soy polysaccharide) is derived mainly from soybean protein processing or bean dregs fiber, a by-product of bean products processing such as tofu and dried bean milk cream rolls. It is extracted through a series of scientific processes including pretreatment, enzymatic hydrolysis (using cellulases, hemicellulases, etc.), separation, decolorization, sterilization, drying, and refinement.

• Food Industry: Soy polysaccharides are often used as food fiber fortifiers, foam stabilizers, and properties improvers. Features include emulsion stability, quality improvement, and film-forming ability to improve taste and overall product stability.
• Healthy Food: Acts as a functional raw material and carrier for healthy foods addressing dietary fiber deficiency, aiding digestion, and assisting in dietary plans to reduce calorie intake.
• Beverage Products: In acidic beverages and milk powders, it stabilizes proteins under high temperature, high salt, frozen conditions, and acidic environments.
• Baked Goods: Enhances puffing effects, results in a soft texture, and extends shelf life in bread and cakes.

• Food Additive: Improves stability and taste profile in food formulations, particularly acidic beverages.
• Dairy Products: Increases structural stability in blended milk, liquid formula milk, and milk powders.
• Noodle Products: Prevents adhesion and hardening in rice/noodle items, maintaining optimal product texture.
• Instant Noodles: Prevents stickiness during cooking for non-fried instant noodles, helping boost product value.
• Pastry & Bread: Boosts volume expansion, ensures uniform texture, and locks in moisture.