Consumer's interest in natural products and the unique physicochemical and biological properties of saponins has led to their use in the food, pharmaceutical and cosmetic industries. Saponins are high molecular weight glycosides that are widely distributed in plant sources. One of these plant sources is sugar beet. In this study, sugar beet root saponins were extracted by aqueous two-phase system using polyethylene glycol 4000, di potassium hydrogen phosphate and ethanol 96%. After determining the extraction efficiency, physicochemical and functional properties of saponins such as foaming, emulsifier properties, zeta potential, surface tension, viscosity and molecular weight were determined. Liquid chromatography-mass spectrometry was used to identify saponins and high performance liquid chromatography was used to determine the concentration. In order to obtain the highest level of extraction efficiency, foam height and saponins concentration, PEG and dipotassium hydrogen phosphate were used as independent variables in RSM statistical scheme and the best levels were determined for each of the independent variables. Due to the high height and stability of the foam produced by sugar beet root saponins, they used at low concentrations (0.02 g/L) as foaming agent in lemon and Keywords: Saponin, Sugar beet root, Glycoside, nonalcoholic beverage foam height and stability.
