Polydextrose

Polydextrose can improve mouthfeel by providing body without gumminess. It can be used for clarity and visual appeal in transparent beverages and is an ideal source for fibre beverages.
Chocolate
Polydextrose can replace sucrose in chocolate yet provide a warm, creamy texture without a mouth-cooling effect or a scratchy after-taste.
Frozen desserts
High viscosity and freezing point depression allow Polydextrose to replace sugar and fat and still give creamy, smooth and highly palatable desserts.
Cultured dairy products
Even at low usage levels, Polydextrose gives yoghurts and soft cheeses thickness and viscosity without gumminess, contributing a pleasant body and creamy mouthfeel.
Baked goods - sweet & savoury
Used to replace sugar and some of the fat, Polydextrose has Humectant properties and controls water activity which maintain - and even improve - the shelf life of baked products.
Nutrition bars
Polydextrose is widely used to improve the nutritional profile of nutrition bars, such as reducing the sugar, fat and caloric content and lowering the product's glycemic load.
Fruit spreads & fillings
High water solubility and viscosity mean that Polydextrose can be used to replace sugar and build solids in fruit spreads and fillings.