SSPS at concentration of 4.0 g/L could stabilize acid dairy beverage which was prepared with 36 g/L skim milk and 50 g/L sugar at pH 4.0.The stability of SSPS was similar to that of pectin,but superior to that of Acacia gum,PGA and CMC.

• 提取的大豆水溶性多糖在添加量为4.；0 g/L、pH为4