Corn Polydextrose Powder Glucose≤4.0 Sorbitol≤2.0
Polydextrose
Corn Polydextrose Powder Glucose≤4.0 Sorbitol≤2.0
Polydextrose is made of many dextrose (glucose) carbohydrates that randomly bond together and form a polymer. Polydextrose is produced from naturally occurring components. The 1,6-glucosidic linkage predominates in the polymer but α- and β-1,2; 1,3; 1,4 linkages are also present. Polydextrose is a multi-purpose food ingredient used to replace sugar, fat and calories and to increase fiber content of foods; it also functions as a stabilizer, bulking agent and to help maintain the ideal moisture in a food. Polydextrose has been used as a food ingredient since the 1960’s.
Polydextrose is a source of dietary fiber that can be added to a wide variety of foods such as sugar-reduced, no-added sugar and sugar-free cereals, snacks, bakery items, beverages, dairy products and sauces. It can also be found in traditional bakery items, beverages, dairy products and sauces.
Polydextrose
Corn Polydextrose Powder Glucose≤4.0 Sorbitol≤2.0
Polydextrose is made of many dextrose (glucose) carbohydrates that randomly bond together and form a polymer. Polydextrose is produced from naturally occurring components. The 1,6-glucosidic linkage predominates in the polymer but α- and β-1,2; 1,3; 1,4 linkages are also present. Polydextrose is a multi-purpose food ingredient used to replace sugar, fat and calories and to increase fiber content of foods; it also functions as a stabilizer, bulking agent and to help maintain the ideal moisture in a food. Polydextrose has been used as a food ingredient since the 1960’s.
Polydextrose is a source of dietary fiber that can be added to a wide variety of foods such as sugar-reduced, no-added sugar and sugar-free cereals, snacks, bakery items, beverages, dairy products and sauces. It can also be found in traditional bakery items, beverages, dairy products and sauces.
Bailong is the leading production enterprise of Fructo-Oligosachharide Powder 95% (FOS), Isomalto-Oligosaccharide Powder (IMO), Xylo-Oligosaccharide Powder and syrup (XOS), Polydextrose Powder and syrup, Resistant Dextrin Powder and syrup, Allulose Crystal and syrup and Galacto-Oligosaccharide Powder and syrup (GOS) in China. Those products can replace sugar and be applied in healthy food, functional beverages, baby food etc.
Characteristics
- The sweetness is very low, just about 5% compared to sucrose
- Polydextrose is thermally stable; it is a glass, not crystalline and softens at 90–110°C. The glassy structure greatly helps in the prevention of sugar crystallization and cold flow in candies
- Polydextrose may retard starch retrogradation in waffles
- Depending on the purification grade there is some acid side taste, primarily for the most economic grades
- Polydextrose is hygroscopic. Therefore with polydextrose in cream recipes being not absolutely dry, some blocking of pump heads due to hard residues will occur
- In baking the browning (Maillard reaction plus caramelization) is low, especially with the more purified grades
- Polydextrose is just slightly laxative with tolerable doses of 50–90 g/day
Nutrition profile:
- Low caloric value of 1 kcal/g
- Polydextrose is suitable for claims as sugar free, no added sugar, or reduced in sugar
- Low glycaemic index and load, the reported GI values are 7 or lower, suitable in wafers and waffles for diabetics
- In moisture-containing systems, a partial fat replacement is possible
- Polydextrose is a soluble prebiotic fibre
- Polydextrose is noncariogenic (tooth-friendly)
