Soluble Dietary fiber (Polydextrose)

POLYDEXTROSE GENERAL INFORMATION

CHARACTERISTICS AND PROPERTIES

Chemical Class: Randomly linked polymer of glucose (thermal polymerization of glucose)

Description : Polydextrose, white or milky white non-crystalline powder, is a polymer of D-glucose with some bound Sorbitol and Citric acid.

Function : The sugar polymer Polydextrose, because of its bulking properties, is used to replace a number of the technical effects of sucrose in various applications, i.e. baked goods, salad dressings, frozen desserts, and candies.

It is a unique reduced-calorie (one calorie/gram) bulking agent that can be used to substitute sugars and, in some instances fats.

Because of its structure, Polydextrose is not readily digested, so it is a low-calorie sucrose substitute.

Polydextrose is a form of highly soluble fibre used to replace sugar and other high-glycemic carbohydrates. It has a negligible effect on blood sugar levels and a glycemic index of about 5.

Relative Sweetness: Not sweet. (Used together with other sweeteners)

Taste : Bland.

Stability : Stable under food manufacturing conditions, i.e. baking. Stable in

Solubility : Soluble at ambient temperatures with light agitation.

Safety : Safe.

ADI : Not specified (the safest category allocated by JECFA)

Approval : Widely approved internationally.

Applications:
- Frozen dairy desserts and mixes
- Baked goods and baking mixes
- Sweet sauces
- Chewing gum
- Jellies
- Salad dressings
- Gelatines, puddings and fillings
- Peanut Spreads
- Confections and frostings
- Fruit spreads
- Hard candy
- Soft candy
- Low-calorie, low-sugar, low-fat foods
- Beverages with dietary fibre
- An ideal ingredient for diabetic diet
- Health care product for weight loss and constipation
- Flour
- Dairy products
- Seasoning for hot pot and instant noodles,
- Jam, vinegar, soy sauce
- Meat products

Advantages:
- Low calorie (1 calorie per gram)
- Bulking agent, often added to compensate for the bulk lost by substituting sweeteners for sugars. Contributes solids to maintain palatability and textural qualities without sweetness
- Maillard reaction i.e. undergoes browning and flavour development
- Humectant, absorbs water and provides tenderness and softness in baked products and candy
- Texturiser
- Partial fat replacer
- Tooth friendly
- Suitable for diabetics
- Water-soluble, easily incorporated in food systems.
- Bodying agent, improves mouth feel and viscosity qualities.
- Polydextrose is considered 90% soluble fibre and has a low glycemic index of four to seven

Nutritional Function:
- Dietary fibre
- Low-calorie (1 Kcal/g) substitute for sugar or fats in various foods.
- Low-Carb