What is polydextrose?
Polydextrose is a synthetic polymer of glucose. It is a synthetic, water-soluble, indigestible fiber synthesized from glucose combined with approximately 10% sorbitol and 1% citric acid, which is nearly tasteless. Polydextrose is commonly used in food products to increase fiber content, replace sugar/fat, reduce calories, and enhance product volume.
Key Uses
It has the beneficial effects of prebiotics on health.
It is low in calories, thus helping reduce caloric intake by replacing sugar and fat.
Enhance mineral absorption
Maintain product moisture
It exhibits a favorable blood sugar response by slowing down sugar digestion to lower blood glucose levels.
Applications of polydextrose
Polydextrose is commonly used as a substitute for sugar, starch, and fat in commercial beverages, cakes, candies, desserts, breakfast cereals, gelatin, frozen desserts, puddings, and salad dressings.
It is also used in the food industry as a humectant, stabilizer, and thickener.
Enhance the smooth texture and flavor of the product.
Safety
The U.S. Food and Drug Administration (FDA) approved polydextrose as a low-calorie food ingredient in 1981. Japan approved it as a food in 1983. And in Japan it is approved by the government as a safe food ingredient and is used in health drinks and processed foods, among other applications.