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E426 Soybean hemicellulose is widely used in the food industry as a stabilizer, thickener, and emulsifier.
E426 Soybean hemicellulose improves the texture and stability of products such as sauces, dressings, bakery items, and dairy products.
E426 Soybean hemicellulose is widely used in the food industry as a multifunctional additive.
CAS Number: 11016-15-2
EC Number: 232-710-0
Molecular Formula Variable / complex polysaccharide (no fixed molecular formula)
Molecular Weight Variable / not precisely defined
SYNONYMS:
Soybean Hemicellulose, Soluble Soybean Polysaccharide, Soybean Polysaccharide, Soy Polysaccharide, Water Soluble Soybean Fiber, Water Soluble Soybean Polysaccharides, Soluble Soy Fiber, SSPS, Soybean Soluble Polysaccharide, INS 426
E426 Soybean hemicellulose, also known as E426, is a natural polysaccharide derived from the cell walls of soybeans.
E426 Soybean hemicellulose is composed of various sugar monomers, making it an effective dietary fiber and functional food ingredient.
E426 Soybean hemicellulose is valued for its stabilizing, thickening, and emulsifying properties.
E426 Soybean hemicellulose is a natural additive derived from soybean fibers.
E426 Soybean hemicellulose is a white to yellowish-white powder extracted from soy fibers using hot water.
E426 Soybean hemicellulose belongs to the hydrocolloid family and is structurally composed mainly of polysaccharide fractions extracted from soybean cotyledon fiber.
E426 Soybean hemicellulose contains neutral sugars and acidic polysaccharide components that contribute to its stabilizing properties.
Its functionality is particularly valuable in acidic protein beverages because E426 Soybean hemicellulose can interact with milk proteins and create steric stabilization, reducing aggregation.
Compared with traditional gums such as xanthan gum or guar gum, E426 Soybean hemicellulose generally produces lower viscosity while still maintaining stabilization performance.
E426 Soybean hemicellulose is a natural polysaccharide extracted from soybean husks.
E426 Soybean hemicellulose is a type of dietary fiber that is not digested in the upper digestive tract of humans, but can be fermented in the intestines by bacterial microflora.
E426 Soybean hemicellulose is a food additive in the category of emulsifying, stabilizing, anti-caking and thickening role.
E426 Soybean hemicellulose is obtained from soybeans.
E426 Soybean hemicellulose is used in bakery products, pasta, rice, potatoes, desserts based on yogurt or jellies, emulsified sauces, as well as a anti-caking agent in some frozen products and food supplements.
E426, also known as E426 Soybean hemicellulose, is a natural polysaccharide food additive obtained from soybean fiber through hot water extraction.
E426 Soybean hemicellulose is considered a plant-derived hydrocolloid and belongs to the carbohydrate family.
E426 Soybean hemicellulose is commonly used in processed foods, bakery products, sauces, dairy beverages, nutritional drinks, confectionery, noodles, and emulsified systems.
E426 Soybean hemicellulose is approved for food use in many countries and regions, including the European Union.
USES and APPLICATIONS of E426 SOYBEAN HEMICELLULOSE:
Food Industry: E426 Soybean hemicellulose is widely used in the food industry as a stabilizer, thickener, and emulsifier.
E426 Soybean hemicellulose improves the texture and stability of products such as sauces, dressings, bakery items, and dairy products.
Dietary Fiber: Due to its high fiber content, E426 Soybean hemicellulose is often added to health and wellness products to support digestive health and regularity.
Clean Label Ingredient: As a plant-based, natural ingredient, E426 Soybean hemicellulose is favored in clean label products, appealing to consumers seeking minimally processed foods with natural additives.
Emulsification: E426 Soybean hemicellulose helps in creating stable emulsions, making it a valuable ingredient in products like salad dressings, mayonnaise, and other oil-in-water emulsions.
E426 Soybean hemicellulose is widely used in the food industry as a multifunctional additive.
E426 Soybean hemicellulose's primary functions include stabilization, thickening, emulsification, suspension, and texture enhancement.
In dairy beverages and yogurt drinks, E426 Soybean hemicellulose^prevents protein aggregation and sedimentation, especially under acidic conditions.
This improves product stability and shelf life while maintaining a smooth texture.
In bakery products, E426 Soybean hemicellulose improves moisture retention, softness, and product consistency.
E426 Soybean hemicellulose may also enhance dough stability and extend freshness.
In sauces, dressings, and emulsified foods, E426 Soybean hemicellulose acts as an emulsifier and stabilizer, preventing phase separation between oil and water components.
This makes E426 Soybean hemicellulose useful in beverages where fluid consistency is desired.
E426 Soybean hemicellulose is also increasingly used in clean-label and plant-based food formulations due to consumer demand for naturally derived additives.
E426 Soybean hemicellulose is used in a variety of food products, including baked goods, confectionery, ice cream, sauces and meat products as a texture-enhancing and volumizing agent.
E426 Soybean hemicellulose is also used in vegetarian and vegan products as an alternative to animal-derived ingredients.
As a food ingredient, E426 Soybean hemicellulose is valued for its ability to improve texture, stabilize emulsions and increase the viscosity of products.
E426 Soybean hemicellulose is also used as a thickening and stabilizing agent.
E426 Soybean hemicellulose thickens sauces and binds water in baked goods, keeping them soft and fresh for a long time.
E426 Soybean hemicellulose is a food additive that has been widely used in the food industry due to its unique properties.
In jelly sweets E426 Soybean hemicellulose holds the liquid and it is added to some rice or pasta varieties to prevent sticking.
E426 Soybean hemicellulose is mainly composed of water-soluble soybean polysaccharides and is widely used in the food industry as a stabilizer, thickener, emulsifier, and texture enhancer.
E426 Soybean hemicellulose is valued for its excellent water solubility, stability under acidic conditions, and ability to prevent protein precipitation in beverages and dairy products.
E426 Soybean hemicellulose is a polysaccharide, chemically produced from soy fibers, that is soluble in hot and cold water.
In acidic liquids, E426 Soybean hemicellulose stabilizes the protein particles.
It binds water, so E426 Soybean hemicellulose can be used as a thickener, but also as an emulsifier.
E426 Soybean hemicellulose is also used in: Flavored milk beverages, Yogurt drinks, Nutritional supplements, Instant noodles, Confectionery products, Bakery creams and fillings, Rice products, Frozen foods, Plant-based beverages, Protein drinks, Functional foods.
In beverage applications, E426 Soybean hemicellulose improves suspension stability and contributes to a smooth mouthfeel without significantly increasing viscosity.
Thickening Agent: E426 Soybean hemicellulose is used to increase the viscosity of liquids and semi-solid foods, providing a desirable consistency and mouthfeel in soups, sauces, and gravies.
Bakery Products: E426 Soybean hemicellulose enhances the texture and shelf-life of bakery products, preventing staling and improving moisture retention.
In the food industry, E426 Soybean hemicellulose is used as an emulsifier, thickener, stabilizer, carrier, bulking agent, and anti-caking agent.
E426 Soybean hemicellulose is found in products such as sauces, dressings, dairy products, and other processed foods, where it helps to mix fat and water, firm up products, or prevent clumping.
E426 Soybean hemicellulose is a soluble dietary fiber extracted and refined from soybean meal, with a molecular structure similar to pectin.
E426 Soybean hemicellulose can be used as a thickener, emulsifier, coating agent, and anti-caking agent.
E426 Soybean hemicellulose is highly soluble, does not leave a sticky aftertaste, is not heavy on the palate, is free of bean odors, is low in calories, and is completely plant-based, meeting clean label requirements.
CHARACTERISTICS of E426 SOYBEAN HEMICELLULOSE:
E426 Soybean hemicellulose is characterized by excellent stability in acidic beverages and protein-containing systems.
Unlike many hydrocolloids, E426 Soybean hemicellulose remains stable without excessive gel formation, making it ideal for liquid products.
E426 Soybean hemicellulose has strong suspension and emulsification properties, helping ingredients remain uniformly distributed.
E426 Soybean hemicellulose exhibits high water retention ability and contributes to smooth mouthfeel and improved texture in foods.
Because of its natural soybean origin, E426 Soybean hemicellulose is often preferred in formulations seeking plant-based ingredients.
Another important characteristic is E426 Soybean hemicellulose's compatibility with proteins under acidic conditions.
This allows E426 Soybean hemicellulose to stabilize yogurt drinks, fruit milk beverages, and nutritional emulsions where protein precipitation could otherwise occur.
PURPOSE AND FUNCTION of E426 SOYBEAN HEMICELLULOSE:
E426 Soybean hemicellulose is a polysaccharide derived from soybeans, used in food applications for its functional properties:
Thickening Agent:
E426 Soybean hemicellulose effectively thickens food products, enhancing texture in sauces, dressings, and baked goods.
Stabilizer:
E426 Soybean hemicellulose stabilizes emulsions, preventing separation and ensuring consistent product quality.
Dietary Fiber Source:
E426 Soybean hemicellulose is rich in soluble fiber, contributing to dietary fiber intake and promoting digestive health.
Nutritional Enhancer:
E426 Soybean hemicellulose may also provide additional nutritional benefits, including potential cholesterol-lowering effects.
BENEFITS of E426 SOYBEAN HEMICELLULOSE:
E426 Soybean hemicellulose offers several technological and functional benefits:
E426 Soybean hemicellulose improves texture and mouthfeel
E426 Soybean hemicellulose enhances emulsion stability
E426 Soybean hemicellulose prevents protein precipitation
E426 Soybean hemicellulose maintains uniform dispersion
E426 Soybean hemicellulose increases water retention
E426 Soybean hemicellulose extends shelf life
E426 Soybean hemicellulose improves freeze-thaw stability
E426 Soybean hemicellulose performs well under acidic conditions
E426 Soybean hemicellulose provides plant-based functionality
Supports low-fat formulations
E426 Soybean hemicellulose reduces syneresis in dairy systems
E426 Soybean hemicellulose improves consistency in beverages
Because of its low viscosity compared with some other gums, E426 Soybean hemicellulose can stabilize products without making them excessively thick.
E426 SOYBEAN HEMICELLULOSE AND ITS FUNCTIONS IN FOODS
As a food additive, E426 Soybean hemicellulose (E426) serves many functions.
E426 Soybean hemicellulose improves the texture and stability of products, increases their shelf life through better water binding, and acts as a thickening agent.
In addition, E426 Soybean hemicellulose contributes to the health of the consumer’s digestive system due to its prebiotic properties.
E426 Soybean hemicellulose is a versatile ingredient that meets the needs of both manufacturers and conscious consumers seeking functional and health-supporting products.
PROPERTIES of E426 SOYBEAN HEMICELLULOSE:
E426 Soybean hemicellulose is distinguished by its high ability to bind water, which contributes to improving the texture and moisture content of many food products.
In addition, due to its prebiotic properties, E426 Soybean hemicellulose supports the health of the digestive system by stimulating the development of beneficial bacterial flora.
PRODUCTION of E426 SOYBEAN HEMICELLULOSE:
E426 Soybean hemicellulose is extracted from soybeans through a series of processes involving purification and drying.
The resulting product is a fine powder that can be easily incorporated into various food products.
FUNCTIONAL PROPERTIES of E426 SOYBEAN HEMICELLULOSE:
High Solubility and Protein-Stabilization Effects
E426 Soybean hemicellulose is soluble in cold and hot water, and does not gel when formulated in a 10% aqueous solution.
When used as a stabilizer in low pH acidic milk drinks and flavored fermented milk products, they help stabilize proteins and improve product stability.
High Stability with Resistance to Acidity, Heat, and Salt
Soluble soy polysaccharides are minimally affected by heat, acid and salt.
They remain stable within a pH range of 2 to 12, and their viscosity shows good reversibility across this pH range.
Even in highly acidic environments, no gel is formed.
Low Viscosity and Refreshing Texture
Compared to other stabilizers, soluble soy polysaccharides have a lower viscosity, which helps improve the refreshing texture of the product.
Excellent Film-Forming, Emulsifying, and Foam-Stabilizing Properties
Soluble soy polysaccharide can serve as thickeners, emulsifiers, film forming agents, and anti-caking agents.
They are suitable for use in fatty desserts, frozen drinks, rice products, wheat flour products, starch products, instant rice and noodle products, frozen rice and noodle products, baked goods, and flavored fermented milk products.
PHYSICAL and CHEMICAL PROPERTIES of E426 SOYBEAN HEMICELLULOSE:
Food Additive Number: E426
CAS Number: 11016-15-2
EC Number: 232-710-0
Chemical Name: Soybean Hemicellulose
Chemical Classification: Water-soluble polysaccharide
Molecular Formula: Variable / complex polysaccharide (no fixed molecular formula)
Molecular Weight: Variable / not precisely defined
Appearance: White to yellowish-white powder
Physical State: Powder
Color: White to yellowish-white
Odor: Mild or nearly odorless
Taste: Neutral
Solubility: Soluble in hot and cold water
Gel Formation: Does not form gel easily
pH (1% solution): Approximately 5.5 ± 1.5
Viscosity: Low to moderate viscosity
Moisture Loss: Maximum 7%
Protein Content: Maximum 14%
Ash Content: Maximum 9.5%
Ethanol Residue: Maximum 2%
Heavy Metals: Very low allowable limits
Thermal Stability: Good
Acid Stability: Excellent
Emulsifying Ability: Good
Film-forming Ability: Moderate
Water Holding Capacity: High
Texture Improvement: Excellent
Appearance in Water: Stable dispersion
Biodegradability: Biodegradable
Origin: Plant-derived
Carbohydrate Content: Minimum 74%
FIRST AID MEASURES of E426 SOYBEAN HEMICELLULOSE:
-Description of first-aid measures
*General advice:
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with
water/ shower.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Immediately make victim drink water (two glasses at most).
Consult a physician.
-Indication of any immediate medical attention and special treatment needed.
No data available
ACCIDENTAL RELEASE MEASURES of E426 SOYBEAN HEMICELLULOSE:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area.
FIRE FIGHTING MEASURES of E426 SOYBEAN HEMICELLULOSE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
EXPOSURE CONTROLS/PERSONAL PROTECTION of E426 SOYBEAN HEMICELLULOSE:
-Extinguishing media:
*Suitable extinguishing media:
Carbon dioxide (CO2)
Foam
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.
HANDLING and STORAGE of E426 SOYBEAN HEMICELLULOSE:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Tightly closed.
Dry.
STABILITY and REACTIVITY of E426 SOYBEAN HEMICELLULOSE:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Possibility of hazardous reactions:
No data available
