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Product Overview
Soybean oligosaccharides are widely found in various plants, predominantly in legumes. Typical soybean oligosaccharides are soluble oligosaccharides extracted from soybean seeds, including mainly raffinose, stachyose, and sucrose, with dry basis contents of 3.7%, 1.3%, and 5% respectively.
Oligosaccharides (or oligosaccharides) refer to carbohydrates with molecular structures consisting of 2 to 10 monosaccharide units linked by glycosidic bonds. They have a molecular weight between 300 and 2000, lying between monosaccharides (glucose, fructose, galactose) and polysaccharides (fiber, starch), and include disaccharides, trisaccharides, and tetrasaccharides. Functional oligosaccharides, which have special biological functions and are particularly beneficial for gastrointestinal health, are also known as functional oligosaccharides. Soybean oligosaccharides refer to soluble sugars in soybeans, primarily consisting of disaccharides (sucrose), trisaccharides (stachyose), and tetrasaccharides (raffinose).
Soybean Oligosaccharides Production Process
Soybean oligosaccharides are produced from soybean whey (with a sugar content of 72%) as a by-product of soybean protein concentration or separation. The whey is diluted with water, heated to precipitate residual soybean protein, and then filtered to remove remaining protein particles. After decolorization with activated carbon, the product undergoes desalting using membrane separation or ion exchange, and is then vacuum concentrated to around 24% moisture to obtain a transparent syrup. After mixing with excipients and granulating, the product is dried to produce granules.
Benefits and Effects of Soybean Oligosaccharides
- Promotes bowel movements and cleanses the intestines.
- Stimulates the proliferation of beneficial bifidobacteria in the gut.
- Bifidobacteria can utilize soybean oligosaccharides, which are not digested or absorbed in the stomach but are used by bifidobacteria in the intestines. Bifidobacteria break down sugars into acetic acid, lactic acid, and some antibiotic substances, inhibiting the growth of harmful bacteria. Soybean oligosaccharides act as a food source for bifidobacteria, preventing the colonization and growth of pathogenic bacteria.
- Reduces the production of harmful substances in the gut.
- Soybean oligosaccharides promote the production of beneficial substances by bifidobacteria, enhancing metabolism, inhibiting the growth of putrefactive bacteria, and reducing the production of harmful substances, thus easing the liver's detoxification burden. Increased bifidobacteria proliferation can also induce immune responses and boost immune function. They improve bowel movements and help prevent diarrhea and constipation. Additionally, they can reduce cholesterol levels and serve as a substitute for sweeteners.
Applications of Soybean Oligosaccharides
In Food
Beverages
- Soybean oligosaccharides are acid and heat resistant, with better stability than sucrose. They can be used in soft drinks, yogurt drinks, and acidic beverages, creating nutritional, health, and beauty beverages. For example, new functional drinks made with soybean oligosaccharides added to mulberries and oranges are sweet and sour, clear, and sediment-free.
Candies
- With a sweetness of 70%–75% compared to sucrose, soybean oligosaccharides are a low-sweetness, low-calorie sweetener that strongly promotes the growth of bifidobacteria. They can replace sucrose in premium candies, chocolates, and gum, enhancing the nutritional and health benefits of these products.
Dairy Products
- Soybean oligosaccharides are highly soluble in water, heat resistant, and stable in acidic environments. They can partially or fully replace sucrose in products like ice cream and yogurt, catering to specific dietary needs. Traditional ice creams are high in fat and sugar, making low-sugar or fat-free options increasingly important. Soybean oligosaccharides can replace 3%-4% of sucrose without affecting taste while providing health benefits. They promote the growth of bifidobacteria, prevent tooth decay, and help maintain oral hygiene. They are also an ideal substitute for sucrose in yogurt, improving flavor, stability, and texture, with the optimal addition being around 10%.
In Feed
Improving Production Performance
- Adding soybean oligosaccharides to piglet feed improves early weaning performance. Adding 0.2% oligosaccharides to chicken feed enhances survival rates, market weight, and feed-to-meat ratio. Research shows that adding 0.3% soybean oligosaccharides improves chicken production performance and nutrient utilization.
Enhancing Antioxidant and Immune Function
- Functional oligosaccharides like carrageenan oligosaccharides, fructooligosaccharides, and mannan oligosaccharides have been reported to improve animal immune functions. Soybean oligosaccharides have also been shown to enhance immune capacity in studies and serve as effective feed additives for poultry, offering good antioxidant properties and boosting immune functions.
Improving Gut Microecology
- Soybean oligosaccharides in feed formulations promote the growth of beneficial lactic acid bacteria and bifidobacteria, inhibit the growth of harmful bacteria, and significantly reduce ammonia-nitrogen levels in feces. Studies have shown that adding 1% soybean oligosaccharides to piglet feed improves gut microbiota.
Lowering Blood Lipids
- Studies indicate that adding soybean oligosaccharides to rat diets lowers blood lipids, reduces serum total cholesterol and triglyceride levels, increases high-density lipoprotein levels, and improves superoxide dismutase activity in serum and tissues.
Packaging and Storage
【Storage Conditions】Keep sealed and protected from light, store in a cool, dry, and well-ventilated place.
【Packaging】Bulk: 25 kg/cardboard drum; Sample: 1 kg/foil bag; Custom packaging available upon request.
【Shipping】By express or logistics. Domestic express delivery within three days, logistics within five days. Prices generally include domestic shipping costs.
【Shelf Life】Two years
Plant Source
Soybean (Glycine max (L.) Merr.) is an annual herbaceous plant from the legume family, growing 30-90 cm tall. It contains 35%-40% protein. Genetically modified soybeans are round in shape. Soybean stems are sturdy, upright, and covered with long brown hairs. The leaves usually have three leaflets; stipules are veined and covered with yellowish soft hairs; leaf stalks are 2-20 cm long; leaflets are broad and ovate. The inflorescence is short with few flowers, and the longer one has more flowers; the main flower stalk usually has 5-8 unstemmed, closely packed flowers; the bracts are lance-shaped and covered with rough, appressed hairs; the small bracts are lance-shaped with appressed stiff hairs; the calyx is lance-shaped, and the flowers are purple, light purple, or white with a petal base and wing petals. Pods are large, slightly curved, and hanging, yellow-green, covered with long brown hairs; seeds are 2-5 per pod, oval or nearly spherical, with smooth seed coats in green, yellow, brown, or black. Flowering occurs from June to July, and fruiting from July to September.
Originating in China, soybeans are cultivated throughout the country and extensively around the world. They are one of China’s important crops with a cultivation history of over 5,000 years, traditionally known as "shu." The major production area is in Northeast China. Soybeans are rich in plant protein with a content of 35%-40% and are commonly used to produce various soybean products, extract soybean oil, make soy sauce, and extract protein.