Abstract
ABSTRACTIn a dilute suspension the stability of soy protein particles equalled or surpassed that of orange juice prepared from concentrate during short‐term storage at 4°C. Soluble soy protein produced a stable cloud only when soluble pectin was present in the incubation medium as the particles were forming. In the absence of soluble pectin the nascent soy protein particles rapidly aggregated. This soy protein based clouding agent may provide a natural and healthy alternative to oil‐derived clouding agents. The stabilization of such suspended soy protein particles also provides a model system that may be comparable to orange juice cloud for stability studies.
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