The purpose of this study was to optimise the use of isolated soy protein (ISP) as a clouding agent for beverages. ISP was fractionated by hydrophobic interaction chromatography (HIC) using 2 M KCl in a step gradient manner. A hydrophilic and a hydrophobic fraction were collected. The proteins therein were separated by SDS-PAGe. Each fraction was combined with citrus pectin in nine di β erent ratios at pH 3Γ7 and subjected to cloud stability and turbidity studies for 28 days at 4Β‘C. The molecular weight patterns of the two fractions were di β erent, indicating separation in the HIC column. Analysis of variance with repeated measures found no signiΓcant di β erence in cloud stability between the two fractions (P \ 0Γ05). Empirically, the hydrophilic fraction acted as a better clouding agent. SigniΓcant di β erences in cloud stability and cloud turbidity were found between di β erent ratios of pectin : protein (P \ 0Γ05). No correlation was found between the initial cloud composition and cloud stability. Hydrophilic fraction in pectin : protein ratios 1 : 2 and 4 : 1 gave optimum cloud stability. This study reiterated the usefulness of ISP as a clouding agent.