“…24 Half of these carbohydrates are soluble, such as sucrose, raffinose, and stachyose, and half are insoluble, such as polymers containing rhamnose, arabinose, galactose, galacturonic acid, glucose, xylose, and mannose. [25][26][27][28] As illustrated in Figure 1, carbohydrates can bridge between the protein globules, which provides good strength under dry conditions, but these bonds most likely break down with the addition of water. 29 If the carbohydrates were removed, there would be better coalescence of the protein globules, which is an important property of the soy protein isolate (and is measured by gel strength).…”