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CAS number : 68424-04
Molecular Weight :342.30
Molecular Formula :C12H22O11
Boiling Point : 774.5°C
Appearance : off-white amorphous powder
Polydextrose is the ideal dietary fiber and prebiotics, providing body and texture in reduced calorie and sugar-free foods.
Polydextrose is clean-tasting and multi-functional ingredient, with high solubility, clarity and process stability.
Polydextrose is a safe dietary fiber made by mixing glucose, sorbitol, and citric acid.
Originally developed as excipients (inactive additives in food), these function as healthier low-calorie replacements for oils, fats and sugars.
Steady rise in the popularity of healthy eating around the world.
Polydextrose can increase fiber and reduce sugar without compromising the great taste.
Polydextrose conforms to the accepted definition of dietary fiber in EU and FDA.
Polydextrose can be declared as dietary fibre in the nutrition panel.
With Polydextrose, you can make nutritional claims such as ‘Source of fiber’ or ‘High fiber’.
Polydextrose is a soluble, prebiotic dietary fiber that is derived from Non-GMO corn.
Polydextroses mild flavor and low-calorie content make it an ideal solution for sugar and/or fat replacement in a wide variety of applications.
Polydextrose is a synthetic polymer of glucose.
Polydextrose is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration (FDA) as well as Health Canada, as of April 2013.
Polydextrose is frequently used to increase the dietary fiber content of food, to replace sugar, and to reduce calories and fat content.
Polydextrose is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid.
Polydextrose s E number is E1200.
The FDA approved Polydextrose in 1981.
Polydextrose t is 0.1 times as sweet as sugar.
Polydextrose is a suitable acid.
Polydextrose is a soluble prebiotic fiber and a premium low-calorie bulking agent used to provide body and texture in reduced-calorie and low-calorie foods.
Polydextrose is easy to use in a variety of applications to replace all or part of the sweetener solids and replace full caloric bulking agents in those formulations.
Polydextrose is very soluble in water (approximately 80g/100ml at 20oC), but only sparingly soluble to insoluble in most organic solvents.
Polydextrose is a randomly bonded glucose polymer with a highly branched and complex structure.
Polydextrose resists digestion in the upper gastrointestinal tract and is partially fermented in the large intestine by the colonic microbes.
Due to Polydextroses complex structure, a plethora of microbes is required for the catabolism of polydextrose and this process occurs slowly.
This gradual fermentation of polydextrose gives rise to moderate amounts of fermentation products, such as short chain fatty acids and gas.
The production of these metabolites continues in the distal part of the colon, which is usually considered to be depleted of saccharolytic fermentation substrates.
The fermentation of polydextrose modifies the composition of the microbiota in the colon, and has been shown to impact appetite and satiety in humans and improve the gastrointestinal function.
Polydextrose is a polymer of D-glucose, sorbitol, and citric acid.
Polydextrose is a fiber and sugar/carbohydrate replacement product used in the food and pharmaceutical manufacturing industry.
Polydextrose is lower in calories than regular sugar, and has 1 kcal/gram compared to 4 kcal/gram in normally digested carbohydrates.
In the pharmaceutical industry, it is used to impart low calorie flavor and fiber to marketed products, many of them over-the-counter.
Because polydextrose is water soluble but indigestable, it has also been used as a fiber-bulking agent in the food industry for products that are typically low in fiber.
Polydextrose is especially used in the food industry as a filler and carrier to give food more volume and structure.
Polydextrose is often used in energy-reduced foods because of its low calorie content.
As polydextrose in addition binds water it also prevents the dessicant of foods and can thus be used as a humectant in food.
Polydextrose is used i.a. for the production of drinks, bakery or confectionery.
Polydextrose (CAS Reg. No. 68424-04-4) is a partially metabolizable water-soluble polymer prepared by the condensation of a melt which consists either of approximately 89 percent D-glucose, 10 percent sorbitol, and 1 percent citric acid or of approximately 90 percent D-glucose, 10 percent sorbitol, and 0.1 percent phosphoric acid, on a weight basis.
Polydextrose may be partially neutralized with potassium hydroxide, or partially reduced by transition metal catalytic hydrogenation in aqueous solution.
Polydextrose may be used in accordance with current good manufacturing practices as a bulking agent, formulation aid, humectant, and texturizer in all foods, except meat and poultry, baby food, and infant formula.
Polydextrose is a water-soluble specialty carbohydrate which is manufactured from glucose.
Polydextrose can also improve the mouth-feel and texture of calorie reduced foods.
The products contain small quantities of free glucose, sorbitol, levoglucosan (1,6-anhydro-D-glucose) and citric acid and may be neutralized with any food-grade base and/or decolourized and deionized for further purification.
Due to its complex polymerization, polydextrose is very stable at low pH and high temperature.
This is especially crucial for ingredients applied in dairy products, as these products can be both low pH and heat treated to ensure product safety during shelf life.
With its low caloric value of 1kcal/g, polydextrose can also replace the bulk in reduced sugar formulations, whilst imparting only the minimum caloric load to the product.
Polydextrose is a low calorie bulking agent that can be used to compensate for the loss in mouthfeel in low fat dairy products.
The complex, large and three-dimensional structure of polydextrose has been shown to be capable of providing a creamy mouthfeel that can mimic fat in a food system.
Polydextrose is used in confections, beverages, frozen deserts, cultured dairy products,baked goods, nutrition bars and fruit spreads and fillings.
Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings.
Polydextrose, like other polyols, can be used as a sugar and fat replacer, and in low-calorie foods.
Polydextrose is also low-glycaemic, giving it good future potential in foods marketed as low on the glycaemic index.The global polydextrose market is currently around 40,000 tons and Danisco has a significant chunk of this.
Overall, the benefits of permitting the use of sugar alcohols and polydextrose as food additives in certain foods are greater than the potential for laxative effects that could result from excessive consumption of these substances.
Polydextrose is a highly branched, randomly bonded glucose polymer with an average DP of 12, ranging from 2 to 120.
The molecule contains all possible combinations of α- and β-linked 1→2, 1→3, 1→4, and 1→6 glycosidic linkages, though the 1→6 (both α and β) predominates.
Due to polydextroses complex structure, PDX is not hydrolyzed by mammalian digestive enzymes in the small intestine, passing intact into the colon, in which it is gradually and partly fermented by the endogenous microbiota and the remainder, approximately 60%, is excreted in the feces.
Since Polydextrose is not utilized by the host, energy is only provided by the SCFA produced from its partial fermentation by the microbiota.
This results in an energy contribution of 1 kcal/g.
Polydextrose is not sweet, has a neutral taste, and can be used as a low-calorie bulking agent in a wide range of foods, such as baked goods, confectionery, dairy products, and functional beverages as it is highly soluble in water and results in a non-viscous solution.
Polydextrose has been the subject of many studies, due to its versatility and multifunctionality.
Besides being an excellent ingredient,Polydextrose has been approved for use in foods in over 60 countries and is recognized as a dietary fiber in more than 20 countries.
Polydextrose has been shown that daily intake of 4g–12g Polydextroseimproves physiologic functions without adverse effects.
Polydextrose is a man-made soluble fiber.
A non-viscous polymer (a multiple sugar) consisting of ingredients of natural origin: glucose from starch, 10% sorbitol extracted from berries and 1% citric acid.
A polymerization is applied to the glucose molecule in the vicinity of sorbitol and a suitable acidic catalyst (the citric acid).
These are vacuum heated at a high temperature. This results in a mixture of glucose oligomers with an average degree of polymerization of 12, but ranging from residual monomers to degree of polymerization above dp> 100.
Polydextrose is a type of carbohydrate.
Polydextrose is made in laboratories.
Polydextrose is taken by mouth for constipation, prediabetes, and diabetes.
Polydextrose is also used as a prebiotic.
In foods, polydextrose is used as a sweetener and to improve the texture of foods.
Polydextrose is a polysaccharide food ingredient composed of randomly bonded glucose polymers, including about 10% of sorbitol and 1% of citric acid.
Polydextrose is a bulking agent, stabilizer, thickener, and humectant.
Polydextrose is a soluble prebiotic fibre, applied as a replacer of sugar, starch, and fat, and for calorie reduction.
The WHO Joint Expert Commission for Food Additives (JEFCA) in 1987 specified no ADI for polydextrose.
In the EU it has the food ingredient number E 1200 and can be added at “quantum satis.”
The FDA approved polydextrosei in 1982.
The caloric value of polydextrose 1 kcal per gram is widely accepted.
Polydextrose is highly water soluble, 80% at ambient temperature.
The viscosity of a 70% solution at 25°C is about 1800 mPas.
Polydextrose has interesting properties from a food technologist's viewpoint:
-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 of polydextrose 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.
-Polydextrose may be applied to improve the nutritional profile of products
-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).
Polymer Purity: ≥90%
Moisture:≤4.0%
Water Solubility:≥90%
pH (10%solution):5.0-6.0
Sulfate Ash:≤0.3%
5-Hydroxymethylfurfural:≤0.1%
1,6-Anhydro-D-glucose:≤4.0%
D-Glucose:≤4.0%
Sorbitol:≤2.0%
Heavy metal: ≤5 mg/Kg
Lead:≤0.5 mg/Kg
Total Plate Count:≤1,000 cfu/g
Yeast:≤20 cfu/g
Moulds:≤20 cfu/g
Coliforms:≤3.0 MPN/g
Salmonella::Negative in 25g
SUGGESTED APPLICATIONS OF POLYDEXTROSE
-Ice cream
-Bakery
-Confectionery
-Chocolate
-Dietary supplements
-Meal replacements
KEY PROPERTIES OF POLYDEXTROSE
-Slightly sweet
-Low calorie
-High fibre
-Humectant
-Bulking agent
MANUFACTURE OF POLYDEXTROSE
-Halal
-Kosher
-ISO and Food Safety certification
-Low sugar variant available
In the mid-1960s, Hans Rennhard, a Pfizer Inc. researcher, created a polymer of 89 percent glucose, 10 percent sorbitol and 1 percent citric acid that functioned as a soluble fiber.
After patenting in 1973, and FDA approval in 1981, polydextrose was classified as a soluble fiber.
Multiple studies have demonstrated its safety and positive effects on digestion.
Yielding only 1 kcal/g, polydextrose has become a multipurpose ingredient helping ingredient manufacturers increase non-dietary fiber content while replacing portions of a product's sugar, starch and fat.
This, in turn, helps food and beverage makers create products with reduced calories and lower energy density in a variety of foods, including beverages, cakes, candies, dessert mixes, breakfast cereals, frozen desserts, puddings and dressings.
Polydextrose is also been a boon to low-carb and sugar-free creations.
Commercial polydextrose is available under brand names such as Sta-Lite by Tate & Lyle, Decatur, Ill.; Litesse by Danisco, New Century, Kan., now a division of DuPont Nutrition and Health; and Trimcal from C&H Ingredients, Farington, UK, as well as others.
Last year "Dietary fiber type reflects physiological functionality: Comparison of grain fiber, inulin and polydextrose."
The authors compared the effects of these different fibers on digestion and various blood parameters.
Comparing the physiological effects of three types of dietary fiber with varying compositions, degrees of chemical and structural heterogeneity, origins and physical properties.
Grain fiber is chemically heterogeneous.
Grain fiber has both insoluble and soluble fractions, along with associated compounds, each promoting various biological activities.
In contrast, inulin and polydextrose are industrial products that must demonstrate their beneficial physiological functions in order to be classified as dietary fiber. Inulin is a soluble fructose polymer that promotes the growth of bifidogenic bacteria and is efficiently fermented by gut microbes.
Polydextrose is a soluble non-viscous manmade polymer that is only partially fermented by the gut microbiota.
An important factor drawing the attention of food manufactures to the use of polydextrose in various applications is its simplicity.
Here the homogeneity of the compound may work to its advantage over grain fibers in certain applications.
Since polydextrose is a synthetic compound, it's not subject to the natural variations that may affect natural products.
The taste, described as clean and non-sweet (vis the low calorie content) does not interfere with the flavor of the end product.
High solubility, clarity and rheological properties similar to sucrose make polydextrose versatile enough to add a desirable texture to a variety of liquids, including dairy drinks and yogurts, sauces and dressings, while reducing calories from fat or sugar.
Consumers in general do not want to taste the fiber, but are attracted to smoother and richer consistency when it comes to various liquids.
Taste and texture are always key concerns when reformulating foods to a health-conscious audience.
The variety of processed foods impacted by polydextrose is matched by the potential for product presentation.
As a soluble fiber with the ability to bind water, polydextrose can partially or totally replace sugar, fat or starch in a formulation which means it can be presented as reduced fat, reduced sugar, low calorie, or even low glycemic index, depending upon the application and the target audience.
Polydextrose works particularly well in foods that require bulking agents or those that are traditionally sweet or rich in fat.
Polydextrose is able to maintain the texture and mouthfeel that often is lost in the process of removing sugar and fat to reduce calories.
This quality is particularly important when replacing fat in confectionaries and baked goods, where mouthfeel can "make or break" a product.
Because polydextrose is only partially metabolized in the human digestive system, it contributes only 25 percent of the calories of sugar (1 kcal/g versus 4 kcal/g) and only 11 percent of the calories of fat (9 kcal/g).
Polydextrose 's realistic to achieve at least a 50-percent reduction in kcals with no compromise on taste and eating quality.
Since obesity is the most pressing dietary concern, there is a number of strategies food manufacturers are employing to attract health-conscious consumers.
Polydextrose has allowed manufactures to add fiber and lower calories from sugar and fat without compromising taste or texture.
Polydextrose is a food component. It is a soluble fiber. It increases the fiber ratio of the substance to which it is added and reduces the calorie and fat ratio.
Polydextrose can be used instead of sugar. Synthesized from dextrose; sorbitol and citric acid.
Polydextrose or E1200, as the European Union calls it, is a synthetic polymer formed by crosslinking a large number of glucose molecules.
The use of polydextrose as a food additive discovered by Hans Renhard in 1965 was approved by the US Food and Drug Administration in 1981.
Tasteless, odorless, white-cream colored, granular powder form polydextrose is perfectly soluble in water.
The polydextrose, which is used as a sugar, starch or fat substitute, especially in the production of low-calorie foodstuffs, provides 1 kcal of energy when consumed.
Polydextrose; It contains 90% soluble fibers and, unlike the typical carbohydrates that give energy to 4 kcal / g, it gives 1 kcal / g.
Polydextrose is a non-degrading polysaccharide of random cross-linked glucose. It has a high solubility and a neutral taste.
Health Effects
Polydextrose is beneficial to the health of the digestive system with its dietary fiber properties, prevents problems such as constipation and reduces the risk of colon cancer.
It provides saturation and limits the calorie intake.
Polydextrose with a low glycemic index helps to regulate blood sugar levels.
Polydextrose is commercially one of the largest types of soluble fibres with an approximate volume of 80 000 MT.
Polydextrose is more expensive than sorbitol because, although derived from starch, the manufacturing process is more difficult because of the refining stages needed to make an excellent product.
Polydextrose is used in all types of food products such as cakes, pastries, sweet desserts, ice-cream, sugar confectionery and chocolate as well as meat products.
Mostly Polydextrose is used as a low calorie bulking agent with just 1 kcal per gram but is also a soluble fibre and sustained prebiotic.
Fermentation in the large intestine yields short-chain fatty acids (including butyrate) and the growth of intestinal Lactobacillus and Bifidus is enhanced, giving improved gastrointestinal function with no adverse effects.
Polydextrose is a polysaccharide composed of randomly cross-linked glucose units with all types of glycosidic bonding (1–6 bonds predominate) containing minor amounts of sorbitol and citric acid.
Polydextrose has a molecular mass range of 182–5000 D with an average of 2160 D.
Polydextrose is a high molecular weight molecule so is not as effective at reducing aw compared to sorbitol or xylitol.
Polydextroses benefits have been found mostly in reduced sugar and calorie food where it replaces sugars with typical usage levels above 5%.
There is also commercially available a hydrogenated form of polydextrose that has no reducing properties and is resistant to acid and alkaline conditions.
Essentially refined polydextrose is non-sweet and has a neutral taste (but some types can be bitter and acidic in nature so care should be taken in the quality that is selected) and at effective usage levels has no effect on the taste of the food.
Polydextrose can function as a humectant in foods to slow down undesirable changes in moisture content as shown in the moisture sorption and desorption isotherm.
As discussed earlier in the chapter, polydextrose retains moisture because of polydextroses Tg properties that preserve texture even when moisture has been absorbed.
A comparison of polydextrose and other carbohydrates can be seen.
Polydextrose helps to retain moisture, texture and shelf life in a range of product applications, from confectionery and baked goods to reformed meat products.
Polydextrose technically has greater potential than sorbitol as a humectant ingredient or as part of a humectant system, but is required at quantities over 5% w/w.
Polydextrose was invented by Hans Rennhard at Pfizer Central Research Laboratories, United States, in the mid-1970s.
Polydextrose is composed of randomly cross-linked glucose polymers with all types of glucosidic bonds, although 1–6 bonds are predominant (min. 90%), sorbitol end-groups (max. 2%), and monoester bonds with citric acid.
Polydextrose exists in five forms viz., coarse powder, fine powder, type N, type K, and type F. Polydextrose is used as a low-calorie bulking agent that can replace all or part of the sugars and some of the fats in foods while maintaining a pleasant texture and mouthfeel.
Polydextrose can also be used as a humectant, texturizer, thickener, stabilizer, and cryoprotectant .
Polydextrose (PDX) was developed as a low-caloric bulking agent to be used as a fat, sugar, or starch replacer.
Polydextrose is prepared by thermal polymerization of glucose, with sorbitol and an organic acid, such as citric acid, as a catalyst.
Various types of glycosidic bonds arise during this process, and the complexity of the structure prevents hydrolysis by mammalian enzymes.
This means that the material passes intact into the colon where it behaves like a dietary fiber.
The physiological effects of this material consumed with 20 g/d include stool bulking and softer stools and bifidogenic changes in the fecal microbiota.
At a lower dosage of Polydextrose 8 g/d no effect on fecal bifidobacteria or lactobacilli was found, but at this dosage improvement of stool habit was noted.
Polydextrose is nonglycemic and may therefore help in blood glucose homeostasis.
Recent publications support the notion that Polydextrose may be able to reduce food intake, probably by increasing feelings of satiety.
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.
Nutritional Properties
Due to the complex linkage distribution in its highly branched structure, polydextrose resists digestion in the upper gastrointestinal tract and is partially fermented in the colon.
Because polydextrose is not digested and only partially fermented in the gut, it has an energy value of only 1 kcal/ gram.
Polydextrose is well tolerated in the gastrointestinal tract, possibly because little gas is produced during fermentation.
The Joint FAO/WHO Expert Committee on Food Additives and the European Commission Scientific Committee for Food concluded that up to 90 g/day or 50 g as a single dose of polydextrose may be consumed without any unwanted gastrointestinal effects.
Physiological Benefit of Polydextrose
Laxation.
Favorable blood glucose response: helps to achieve lower blood sugar levels by fiber enrichment; prebiotic effect and satiety benefits.
Long term weight management: By replacing higher calorie ingredients, polydextrose may help reduce calorie intake.
Scientific Substantiation of Benefits
Laxation: Polydextrose consumption increases fecal bulk/weight, fecal consistency, ease of defecation, fecal frequency and decreases transit time9 in healthy adults.
Fecal bulking effects were shown to be effective between 8-30 g/day.
The lowest effective dose was 8g/day for improvements in fecal bulk4 and fecal consistency, whereas ease of defecation and fecal frequency was enhanced with a dose as low as 4g/day4.
Favorable blood glucose response: Compared to glucose which has a glycemic index of 100, polydextrose has a glycemic index of 710.
A cause and effect relationship has been established between the consumption of foods/drinks containing polydextrose and the reduction of post-prandial blood glucose responses as compared to sugar-containing foods/drinks.
The reduction in postprandial blood glucose and insulin responses has also been observed in individuals with Type 2 diabetes.
Prebiotic effect: Polydextrose is generally believed that a prebiotic should selectively increase the growth of beneficial gut bacteria, such as lactic acid bacteria and/or bifidobacteria.
Polydextrose intake is associated with increased prebiotic activity.
Satiety: Polydextrose can help support weight management strategies as a replacement for higher calorie components (e.g., fat or sugars) in formulas, which enables development of lower calorie foods, given its calorie contribution is only 1 kcal/g.
Polydextrose may also increase satiety and reduce energy intake at a subsequent meal.
What types of food is this fiber typically found in?
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.
Polydextrose can also be found in traditional bakery items, beverages, dairy products and sauces.
Polydextrose is an indigestible synthetic polymer of glucose.
Polydextrose is a food ingredient classified as soluble fiber by the U.S. Food and Drug Administration (FDA) as well as Health Canada, as of April 2013.
Polydextrose is frequently used to increase the non-dietary fiber content of food, to replace sugar, and to reduce calories and fat content.
Polydextrose is a multi-purpose food ingredient synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid. Its E number is E1200.
The FDA approved Polydextrose in 1981.
Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial beverages, cakes, candies, dessert mixes, breakfast cereals, gelatins, frozen desserts, puddings, and salad dressings.
Polydextrose is frequently used as an ingredient in low-carb, sugar-free, and diabetic cooking recipes. It is also used as a humectant, stabilizer, and thickening agent.
Polydextrose is a form of soluble fiber and has shown healthful prebiotic benefits when tested in animals.
Polydextrose contains only 1 kcal per gram and, therefore, is able to help reduce calories.
Polydextrose is a multi-purpose additive synthesized from dextrose (glucose), plus about 10 percent sorbitol and 1 percent citric acid.
Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings.
The amount of polydextrose used can vary depending on the type of product, examples include frozen dessert, 13 to 14 percent; puddings, 8 to 9 percent; and cake 15 to 16 percent.
Chemistry of Polydextrose:
Polydextrose is a 1kcal/g carbohydrate polymer with an average degree of polymerization of 12.
Polydextroses molecular weight ranges from 162 to approximately 20, 000 with about 90% of the molecules being between 162 and 5, 000 mw.
Polydextrose does not analyze as dietary fiber by standard aoac enzyme-gravimetric methods (such as 985.29 or 943.41) because it is soluble in 80% ethanol.
Therefore, polydextrose must be quantified by an alternative method using high-pressure anion exchange chromatography utilizing the electrochemical detection mode.
Nutrition information L dietary fibre L low-calorie(1kcal/g)substitute for sugar or fats in various foods.
Polydextrose is a kind of soluble dietary fiber.
Compared with insoluble dietary fiber, polydextrose fiber has more health function and processing advantage.
Except the distinct functions with increase stool volume, enhance defecation, reduce intestinal cancer risk of insoluble dietary fiber, polydextrose soluble fiber also has the function of significantly decrease serum bile when combined with the remove of bile acids, more easily to lead to a sense of fullness, significantly reduce postprandial blood glucose levels and so on.
For its characters of low calorie, stabilization, and extremely high tolerance, this kind of water-soluble dietary fiber is widely used in all kinds of food.
Is Polydextrose An Artificial Sweetener?
Polydextrose is not used as a sweetener and artificial sweeteners often means high-intensity sweeteners.
Polydextrose is different from general sucrose and polydextrose soluble fiber does not contain a lot of sugar, even if consumed in large quantities it will not cause sugar accumulation in the body.
Is Polydextrose A Prebiotic?
Polyglucose powder, polydextrose syrup is a kind of healthy low-calorie sweetener dietary fiber, which can replace sugar, thicken, retain water, resist starch aging, increase dietary fiber content and other functions.
Application fields of polydextrose sweetener include various food, beverage, medicine and chemical industry, etc.
Is Polydextrose Safe For Diabetics?
Diabetics can eat polydextrose in food.
Polydextrose sweetener is not like glucose. It is a food additive, belonging to the dietary fiber class.
Polydextrose syrup and polydextrose powder can be used as a substitute in sugar food.
Polyglucose fiber does not contain a large amount of sugar, even if a large amount of consumption will not cause the accumulation of sugar in the body, nor will it lead to the increase of blood sugar, so diabetics can eat the food containing polyglucose appropriately.
Polydextrose contains rich dietary fiber, which has a good therapeutic effect on regulating lipid metabolism, reducing cholesterol, and preventing constipation.
Polydextrose (PD) is a polymer formed by the polycondensation of large amounts of glucose (usually corn glucose) and small quantities of sorbitol, and an acid such as citric or phosphoric acid.
Polydextrose is a food additive for the purpose of nutritional supplementation, texturing, stabilizing, thickener, and humectant which has FDA approval to be used as a direct food additive.
Polydextrose present several functional properties comprising high solubility, no color, complex structure (high stability), low viscosity, neutral taste, high glass transition temperature, prebiotic properties, good stability at elevated temperature and over a broad range of pH and is widely recognized as soluble dietary fiber which allows this fiber to be used in high fiber claims products, long shelf-life products and low pH systems, reduced fat and sugar food, and others.
Due to glycosidic bonds, polydextrose has a molecule of complex and compact structure, which resists enzymatic digestion in the body, adding prebiotic action and guaranteeing a healthy and balanced intestinal microbiota, which results in a normal performance of physiological functions.
Physiological effects of PD including greater ease in bowel movements, increasing fecal bulking, softer stools, reduction in fecal pH due to the production of short-chain fatty acids and avoid the production of enteric toxins, preventing constipation, diverticulosis, and risk of colon cancer.
Polydextrose also can decrease glycaemic impact, low-density lipoprotein (LDL) cholesterol and total cholesterol levels in human and increase calcium and iron absorption besides inducing satiety.
Such characteristics give to Polydextrose favorable technological properties, as a functional filling agent, in addition to its appeal to the consumer, as a non-cariogenic and low-calorie ingredient, with only 1 kcal/g.
There is no maximum established limit for Polydextrose addition in food systems, and its technological, sensorial, and physiological properties make this fiber an interesting ingredient to be used in healthier meat products without affecting flavor and texture characteristics.
Polydextrose, whose preparation and structure were described in Chapter 3, analyzes as about 90% dietary fiber (that is, only about 10% of it is digestible).
Polydextrose, therefore, has a very low glycemic index. Its caloric value is about 1 Kcal/g (as compared to about 4 Kcal/g for d-glucose and sucrose).
Polydextrose has both dietary fiber and prebiotic properties, although because of its high solubility, it and the nondigestible dextrin described in the previous section are not measured as dietary fiber by most methods.
Polydextrose is employed primarily as a sucrose replacer (that is, as a nonsweet bulking agent) (provides solids to maintain texture in low-sugar products, including sugar-free jam), as a nonsweet bodying agent (provides organoleptic/mouthfeel properties), as a humectant (to maintain freshness and tenderness of bakery products and nutrition bars), and to lower the freezing point in frozen dairy desserts.
Polydextroseis used in bakery fillings because of its stability and water-holding capacity (that is, to prevent or reduce water migration). It may also be used in low-sugar hard and chewy candies, frostings, toppings, and other products in which amounts of modified food starch, flour, sugar, and/or syrups are reduced (that is, in which the glycemic load is reduced).
Polydextrose has fat-sparing properties and is used in fat-free ice cream and low-fat cookies.
Polydextrose and other fermentable fibers have been shown to have an impact on promoting immune function via production of SCFA, and have influence on several aspects of carcinogenesis, particularly by increasing populations of bacteria, such as the bifidobacteria that produce cancer protective fermentation metabolites, while not producing carcinogenic or genotoxic compounds.
Recently, Polydextrose been shown to significantly increase a selective number of genes related to protection against developing colon cancer.
Evaluated PDX at 1% and 2% v/v concentrations in vitro for their effects on total SCFA production, as compared with baseline fermentations.
The investigators found a positive dose-response by demonstrating that the number of genes differentially regulated by the lower PDX dose doubled, from 307 to 710 genes, when the dose was doubled to 2% v/v.
Polydextrose was demonstrated to regulate key cancer-causing genes by PDX fermentation metabolites, which influenced the number of active cells by inducing apoptosis of colon cancer cells.
Demonstrated that a relatively high dose of PDX (30 g/d) in the diets of swine (a monogastric) significantly changed the composition of fermentation metabolites, reducing the expression of cyclooxygenase (COX-2), a key enzyme in promotion of colon cancer, of the intestinal mucosa by 63% in 21 days, as compared with controls.
Using lower doses of Polydextrose ranging from 2 g/100 g of diet to 5 g/100 mL, various researchers have shown significant beneficial impacts on intestinal immune cells and function in animal models.
Polydextrose has been tested by a number of independent researchers to validate its effectiveness and to demonstrate its physiological health benefits.
The following are some highlights on the health benefits of polydextrose:
-Polydextrose is well-tolerated,18, 22, 34-37 even up to 90 g/day or 50 g as a single dose18
- Polydextrose supports healthy blood glucose levels by eliciting a lower blood glucose response
-Polydextrose may help promote regularity, as a result of its faecal bulking effect.
-Polydextrose may support the growth of beneficial gut bacteria
-Polydextrose may support a healthy gut by producing short-chain fatty acids (SCFAs), which feed the beneficial bacteria in the colon
-Polydextrose is ideal for reduced-calorie foods and may assist with weight management by providing negligible calories (1 kcal/g)and a satiety benefit, as suggested by emerging data.
The role of polydextrose in food?
Sugar plays a major role in the texture of a product.
In addition to a sweet flavoring, sugar is also a bulking agent.
If, for example, with a cake of 1kg total mass, you have to extract the 400g sugar, then your recipe is of course no longer in balance.
Polydextrose mimics the properties of sugar, does not have the same sweetness as sugar, but can be seen as an equivalent bulk agent.
However, polydextrose has many more benefits than sugar.
Properties of polydextrose on the blood level:
Polydextrose is partially digested by gastrointestinal transit.
Polydextrose reacts as a guide for saccharolytic fermentation through the colon.
Polydextrose has a low calorific value: around 1Kcal / g and a GI of 4 to 7 with a glycemic load of 1 (for glucose this is GI 100 and for sucrose GI 65).
Polydextrose protects blood levels against a potential rise in glucose.
The glycemic index was reduced from 100 to 88 when 12g of polydextrose was taken together with 50g of glucose in healthy adults.
The low glycemic index of polydextrose makes it a very friendly and desirable ingredient for individuals burning lipolysis metabolism such as medical or nutritional ketosis lifestyles, as well as chronic diseases such as diabetes.
Benefits of polydextrose:
Polydextrose has scientifically substantiated fiber properties: a shorter transit time, a reduced acidity (PH) of the bowel movement, improved bowel consistency as well as easier bowel movements.
Polydextrose is safe to use and is much more tolerated than natural soluble fibers such as inulin and oligosaccharides (chicory), resistant maltodextrin (corn fiber) or isomaltooligosaccharides (tapioca fiber).
Polydextrose has an average laxative threshold of 90g / day and up to 50g per dose, which is much more than these concentrated “natural” fibers mentioned above.
Effect of polydextrose on the microbiota:
Many benefits are associated with the effects of polydextrose consumption.
For example, it promotes the growth of beneficial organisms such as bifidobacteria and lactobacillus, while suppressing the growth of harmful organisms such as clostridia.
Polydextrose also improves the absorption of magnesium, calcium and iron.
When polydextrose enters the colon, endogenous bacteria ferment them into beneficial short-chain fatty acids such as butyrate (butyric acid), acetate (acetic acid) and propionate (propionic acid).
Polydextrose has the same amount of short fatty acids during the fermentation process compared to other dietary fibers such as fructooligosaccharides, inulin, pectin and arabinose.
These metabolites, created after fermentation, are an important source of energy for the cells of the intestinal mucosa.
Butyric acid is even preferred over glucose and is the main source of energy for the cells of our gut. Propionic acid is an important factor for insulin sensitivity.
The “glycemic index” (GI) and “Recommended Daily Intake” (RDI) of natural fibers and polydextrose when we compare the GI and RDI of polydextrose with those of similar natural fibers, we see that the GI is lower, and the RDI higher
A GI of 35 for tapioca fiber (or IMOs = Isomaltooligosaccharides). This is as much GI as maltitol, by the way.
IMOs are widely used in keto bars and use the commercial marketing term “tapioca fiber”.
Tapioca fiber is not suitable for keto and has an RDI of 30g / day (Recomended Daily Intake).
A GI of 25 for corn fiber (or RMD = Resistant MaltoDextrin).
This fiber has an RDI of 25g / day.
A GI of 14 for native inulin with an RDI of 10g / day and Oligosaccharides with an RDI of 5g / day .
People sensitive to FODMAPs should avoid inulin (Fermentable Oligosaccharides, Disaccharides, Monosaccharides And Polyols).
A GI of 4 to 7 for the Polydextrose polymer with an RDI of 90g / day and 50g per dose.
Polydextrose versus natural soluble fiber?
Does the above title means that natural soluble fiber is bad?
No.
When consumed in a diluted form through the intake of plant foods, they also yield wonderful results.
They are simply not practical because they are so concentrated and fermentable.
Manipulating the molecular chain of a natural fiber is not natural and personally.
How polydextrose works in the body?
1.Slows digestion of sugars, helping prevent rises in blood sugar
In a large-scale clinical trial investigating the glycemic index conducted, 120 students took 50 grams of glucose together with 12 grams of polydextrose.
The experiment found that the polydextrose lowered the rise in blood sugar and reduced the glycemic index by 12%.
It has also been suggested that lowering the rise in blood sugar reduces excess secretion of insulin, which in turn slows fat accumulation
2.Adsorbs and helps excrete bile acid
Polydextrose is said to adsorb bile acid, helping excrete it as stool.
Moreover, since bile acid is made from cholesterol in the liver, this action results in a reduction in blood cholesterol.
3.Increases good bacteria in the intestines
Polydextrose reduces bad bacteria in the intestines, which has the effect of increasing good bacteria.
When eight healthy adult men and women drank a beverage containing polydextrose with a high cholesterol diet, the number and detection rate of bad bacteria in their stools decreased.
How does Polydextrose work ?
Polydextrose passes undigested into the colon where it can increase bowel mass and possibly promote growth of certain bacteria that are thought to be beneficial.
Applications of Polydextrose
-Polydextrose is an easy-to-soluble dietary fiber.
-You can mark ‘source of fiber’ or ‘high fiber’ in your product.
-Polydextrose has a low caloric value and low glycaemic response.
-Polydextroseadds texture and mouthfeel to reduced-calorie or no added sugar foods and drinks.
-Polydextrose maintains stability during processing and storage.
-Remarkable digestive tolerance of Poldextrose up to 90gday.
-Polydextrose is a prebiotics as food for probiotics.
Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial beverages, cakes, candies, dessert mixes, breakfast cereals, gelatins, frozen desserts, puddings, and salad dressings.
Polydextrose is frequently used as an ingredient in low-carb, sugar-free, and diabetic cooking recipes.
Polydextrose is also used as a humectant, stabiliser, and thickening agent.
Polydextrose is a form of soluble fiber and has shown healthful prebiotic benefits when tested in animals.
Polydextrose contains only 1 kcal per gram and, therefore, is able to help reduce calories.
However, polydextrose is not universally well tolerated.
Doses as low as 10 g cause significantly more intestinal gas and flatulence than fermentation resistant psyllium.
Polydextrose Structure
Polydextrose is a 1 kcal/gglucosepolymerproducedundera thermalvacuumin the presence of a food acid catalyst, usingsorbitol as a plasticizer.
This random polymerization gives ahighly branched structure, with small amounts of free glucoseand sorbitol, in which the 1,6 bond predominates.
Polydextrose has a degree of polymerization (DP) of about 12(i.e., average molecular weight of about 2000).
Using theIUPAC definition for carbohydrates (2), polydextrose is apolysaccharide (average DP >10).
In Japan it is considered aresistant polysaccharide (RP).
However, polydextrose is oftenclassified as a resistant oligosaccharide (RO; 1) because itshighly branched structure prevents precipitation in 80% etha-nol.
Because polydextrose is not broken down by human alimentary en-zymes,polydextrose has areduced caloric value.
As a result, polydextrose passes through the stomach and reaches the lower intestine.
Physiological Effects of Polydextrose
Human clinical, animal clinical, and in vitro studies onpolydextrose have demonstrated physiological effects associ-ated with dietary fiber (3–11).
Upon reaching the lower intes-tine, polydextrose is partiallyfermented by colonic bacteria toshort-chain fatty acids, especially acetate and butyrate (7–9).
Polydextrose increases fecal bulking, reduces transit time,softens stools, and lowers the fecal pH (4–7, 9).
Polydextrose modulatesintestinal microflora, increasing beneficial bacteria such asLactobacillus and Bifidobacterium and decreasing detrimen-tal species such as Clostridium (7, 8).
In addition, poly-dextrose fermentation reduces the concentration of certain pu-trefactive/carcinogenic substances (e.g., indole and p-cresol)in the colon (7).
Polydextrose also aids blood glucose homeo-stasis because of its low glycemic index (15% compared toglucose; 11). A new large scale human clinical study furtherconfirms these findings (12).
Preparation of polydextrose
Polydextrose is prepared by mixing 89 parts of glucose, 10 parts of sorbitol and 1 part of citric acid and heating the mixture till it becomes liquid.
Then the citric acid acts as a catalyst and makes glucose and sorbitol to react with each other to form shorter, and longer glucose chains, which in turn are attached to each other and form branched molecules of glucose parts.
It is these branched molecules of glucose that are polydextrose.
On average, they have twelve glucose molecules, but the number can vary from three to over one hundred.
That is why they are called polydextrose; poly means many in classical Greek, and dextrose is another name for glucose.
But all glucose and sorbitol are not converted.
And the citric acid, which was just a catalyst, remains. Also, some levoglucose, which is a naturally occurring organic substance, has been formed.
Polydextrose Characters:
Polydextrose has very Low Calories, 1 kcal/g, perfect ingredient for the formulation of reduced calorie food.
Polydextrose replaces sugar, glucose syrups and fat while improving flavour, texture and mouth-feel in a variety of applications.
Polydextrose is recognized as a dietary fiber in many major countries.
Polydextrose stimulates Lactobacillus and Bifido bacteria.
Polydextrose sustained fermentation throughout the colon, acting as a Prebiotic for Digestive Health.
Polydextrose is highly soluble, allows preparation of syrups.
Polydextrose is Taste masking properties help minimize off-notes caused by intense sweeteners, vitamins, minerals, soy and other supplements.
Polydextrose is available in different grades;
-Powder
-Fine Powder
-Coarse Powder
Polydextrose Applications:
-Beverages and Beverage Mixes
-Carbonated beverages
-Non-carbonated beverages
-Hard and Soft Candy
-Jams and Jellies
-Chewable candy and tablet
-Coffee and Tea
-Dairy Products
-Processed Fruits and Fruit Juices
-Processed Vegetables and Vegetable Juices
-Confections and Frostings
-Nutritional & Dietary Products
-Table-top sweeteners
-Chewing gum
-Dry-mix products
-Fruit spreads
-Frozen desserts
-Salad dressing
Chemical Properties of Polydextrose
Polydextrose occurs as an odorless, off-white to light tan powder with a bland, slightly sweet to slightly tart taste, dependent upon grade.
Polydextrose is also available as a clear, light yellow to colorless liquid (70% dry substance), which is odorless with a slightly sweet taste.
History of Polydextrose
Polydextrose (PDX) was invented at Pfizer Central Research during the late 1960s, and patented in 1973 (Rennhard 1973).
Polydextrose was originally developed as a reduced calorie (1· kcal/g) replacement for sugar, and partial replacer for fat, fl our and starch.
Polydextrose is prepared by vacuum thermal polymerisation of glucose, using sorbitol and an approved food acid as catalyst. Random polymerisation and branching yield various types of glycosidic bonds in the structure (1,6 bonds predominate)
Polydextrose Structure
The structural compactness and complexity of PDX prevents mammalian enzymes from hydrolysing the molecule.
This imparts reduced caloric content, as the majority of PDX passes through the stomach and enters the large intestine, whereupon it behaves as a dietary fi bre.
This chapter discusses the physiological benefi ts and analytical measurement of Polydextrose.
Pharmaceutical Applications
Polydextrose is used in pharmaceutical formulations and food products.
In food products it is used as a bulking agent; it also has texturizing and humectant properties.
Although polydextrose can be used in a wide range of pharmaceutical formulations, its primary use is in solid-dosage forms.
In tableting, polydextrose solutions are used as binders in wetgranulation processes.
Polydextrose is also used in the manufacture of directly compressible tableting excipients.
Polydextrose solutions may also be used, in conjunction with other materials, as a film and tablet coating agent.
Polydextrose acts as a bulking agent in the formulation of ‘sugarfree’ confectionery-type dosage forms.
In conjunction with isomalt, lactitol, or maltitol, polydextrose can be used in the manufacture of ‘sugar-free’ hard-boiled candies and acacia lozenges or pastilles as a base for medicated confectionery.
The combination of high water solubility and high viscosity of polydextrose facilitates the processing of sugar-free candies of excellent quality.
Polydextrose is amorphous and does not crystallize at low temperatures or high concentrations, so it can be used to control the crystallization of polyols and sugars and therefore the structure and texture of the final product.
Storage of Polydextrose
Polydextrose powder is hygroscopic and absorbs significant amounts of moisture at relative humidities greater than 60%.
Under dry storage conditions, and in original sealed packaging, polydextrose powders can be expected to retain stability for at least 3 years.
Solution grades have a shorter shelf-life of 3 to 6 months (dependent upon grade) at an ambient temperature of 25°C, although this can be extended to 12 months through the use of refrigeration.
The bulk material should be stored in a cool, dry place in wellclosed containers.
Incompatibilities of Polydextrose
Incompatible with oxidizing agents, strong acids, and alkalis, forming a brown coloration and depolymerizing.
Is polydextrose a sugar?
No, polydextrose is not a sugar although it is made from glucose.
Is Polydextrose Sugar alcohol?
No, polydextrose is a soluble fiber rather than a sugar alcohol although a little amount of sorbitol is in it.
Is polydextrose an artificial sweetener?
No, polydextrose is not used as a sweetener.
Plus, artificial sweeteners commonly refers to the high-intensity sweeteners, such as sucralose, neotame, acesulfame k, aspartame and saccharin.
Is polydextrose keto?
No, a ketogenic diet means a low carb diet, and the calories mostly (90%) intake from fat.
Polysorbate is a carbohydrate and used to replace fat, so it is not keto friendly.
What is polydextroses Glycemic Index?
Around 7, so it is suitable for diabetics.
And the combined use of polydextrose with glucose can significantly lower the glycemic index compared with the only use of glucose.
How Much the Calorie of polydextrose ?
Different with insoluble fiber, polydextrose generates calories after the consumption.
Per Health Canada information, its calorie Value is 1 kcal/g, ¼ that of table sugar.
What is polydextrose Made from?
Polydextrose is produced by the polycondensation of the three naturally occurring ingredients derived from corn: glucose, sorbitol and citric acid under vacuum at high temperatures.
Polydextrose may be neutralised with any food grade base and/or decolourised and deionised for further purification.
Polydextrose may also be partially hydrogenated with Raney nickel catalyst to reduce residual glucose. Polydextrose-N is neutralised polydextrose.
What is Polydextrose Made of?
Polydextrose also contains small composition of free glucose, sorbitol, levoglucosan (1,6-anhydro-D-glucose) and citric acid.
What are the Health Benefits of Polydextrose ?
Polydextrose is a soluble fiber, a non-digestible carbohydrate that cannot be readily digested in the small intestine and it is broken down by bacteria in the large intestine and provides some calories.
The FDA intends to propose it be added to the definition of dietary fiber and it may have the following benefits to humans:
-Lowering blood glucose
-Lowering cholesterol levels
-Lowering blood pressure
-Increase in frequency of bowel movements (improved laxation)
-Increased mineral absorption in the intestinal tract
-Reduced energy intake (for example, due to the fiber promoting a feeling of fullness)
-Polydextrose may also have prebiotic benefits, as well as weight management by providing a satiety effect.
In 2011, EFSA pointed out that the consumption of foods/drinks containing polydextrose induced lower post-prandial glycaemic and insulinaemic responses than sugar-containing foods/drinks.
As a sugar substitute that is derived from dextrose, polydextrose is a food ingredient that can be used as a low calorie substitute in many recipes.
Polydextrose dissolves in water to give a clear, colourless to straw coloured solution.
Originally developed in Europe, it is now available worldwide.
Assigned an E number of E1200 in accordance with the International Numbering System, polydextrose is now found in packaged foods as well as being available for use around the house.
The basic contents of polydextrose revolve around three ingredients.
Along with the use of a portion of dextrose, the food ingredient also contains sortibol and a small amount of citric acid.
The low caloric content makes it attractive to dieters, while the low glucose content makes the substance an excellent choice of sweetener for persons who are in a prediabetic state.
In addition, this artificial sweetener also contains a very low fat content, which makes it attractive to people who wish to watch their cholesterol levels.
Polydextrose can be found in a number of different types of low calorie sweets.
Puddings and gelatins often contain the substance. A growing number of soft and hard candies make good use of the sugar substitute.
Even frozen desserts are increasingly making use of it as a way of helping people to enjoy a tasty treat while still watching the sugar and fat content.
Along with packaged sweets, polydextrose can also be found in a number of salad dressings.
The compound can also be used as a thickening agent, which helps to make polydextrose an excellent ingredient in home made puddings and dessert sauces.
Because polydextrose is a good source of fiber, many people may choose to add a small amount to soups and stews.
Available under several name brands, polydextrose is a great option when watching carbohydrate intake, avoiding excess cholesterol, and lowering calories.
What are the Uses of Polydextrose?
Due to the properties of low calorie, low glycemic index and a source of dietary fiber, polydextrose (E1200) play an important role in the healthy food products.
Polydextrose is widely used in food applications such as baked goods, dairy products, confectionery, beverages and others.
Generally, polydextrose is to provide:
-Reduced sugar or replace sugar
-Fat reduction or fat substitute
-Low calorie
-Low glycemic index
-Fiber supplement
-Prebiotic enrichment
-Maillard browning
-Also, polydextrose can function as a stabilizer, thickening agent, humectant and carrier.
Food
Polydextrose is approved by the FDA for use in the following product categories: baked goods & baking mixes, chewing gums, confections, frostings & salad dressings, frozen dairy desserts & mixes, gelatins, puddings, fillings, hard & soft candy, film coating on single and multiple vitamin and mineral supplement tablets.
Bakery
Polydextrose functions as a humectant and water-binding additive to maintain a pleasant texture and good mouthfeel of bread, rolls, muffins, cakes and cookies.
Also, polydextrose is used as a low-calorie bulking agent to replace sugar and fat in baked goods.
Dairy food
Polydextrose can be used as a fat and sugar substitute in low-fat and low-sugar dairy products as it provides creaminess, smoothness, and fat-like mouthfeel and texture, along with the reduced sugar.
The application such as in frozen dairy desserts, yogurt and ice cream.
Confectionery
Polydextrose is to replace sugar, provide a creamy texture and enrich fiber content such as in candy and chocolate.
Using Polydextrose in Beverage
Polydextrose can be used in a variety of beverages, such as in carbonated drink and nutrition drinks to improve the mouthfeel, as well as a source of dietary fiber.
Using Polydextrose in Cosmetics
Per the “European Commission database for information on cosmetic substances and ingredients”, polydextrose acts as a bulking agent and humectant in cosmetic and personal care products.
Is Polydextrose Safe?
Yes, Polydextroses safety when used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.
FDA
The FDA has deemed that polydextrose may be safely used in accordance with current good manufacturing practices as a bulking agent, formulation aid, humectant, and texturizer in all foods, except meat and poultry, baby food, and infant formula.
EFSA
Polydextrose (E1200) is listed in Commission Regulation (EU) No 231/2012 as an authorised food additive and categorized as “additives other than colours and sweeteners”
Authorised Uses And Use Levels
Polydextrose is approved in the EU at quantum satis (QS), in almost all authorised food categories listed below.
Polydextroses application is listed in Group I and separately by E 1200.
The following foods may contain with Polydextrose :
-Table top sweeteners in powder and tablets form
-Energy reduced and low-alcohol beers
-Also, Polydextrose is authorized as a carrier.
Is Polydextrose Safe For Pregnant?
Yes, Polydextrose is generally safe but better consult with your doctor in the condition of use.
Is Polydextrose Natural?
No, Polydextrose is a synthetic fiber.
Is Polydextrose Halal?
Yes, Polydextrose is generally recognised as halal as it is permitted under the Islamic Law and fulfill the conditions of Halal.
Is Polydextrose Kosher?
Yes, Polydextrose is kosher pareve.
E1200 has met all the “kashruth” requirements and can be certified as kosher.
Is Polydextrose Vegan?
Generally, Polydextrose is vegan as it produced from corn and the manufacturing process without the use of animal matter or products derived from animal origin.
Is Polydextrose Gluten Free?
Yes, Polydextrose is typically gluten-free and people with celiacs can eat it. It is an ingredient commonly found in both gluten-free and gluten-containing food labels.
Polydextrose is produced from corn complying with the FDA’s definition of gluten free, that it does not contain wheat, rye, barley, or crossbreeds of these grains.
What’s the Difference with Dextrose?
Polydextrose is a synthetic polymer of dextrose, and the composition in the polymer includes sorbitol and citric acid while it is only dextrose in dextrose.
Why Polydextrose can be Used as A Fat Substitute?
As polydextrose has the same functions, such as binding, bulk, moisture retention, mouthfeel and other characteristics with that of fat, but with fewer calories than fat.
What Is Polydextrose ?
Polydextrose is used in food to sweeten and improve the texture of food while also adding fiber.
Have you ever been eating (say a bowl of cereal) and noticed it was high in fiber?
Or maybe yogurt or even V8?
How does yogurt have so much fiber?
Are they hiding wheat bran in the yogurt and not telling us?
No, no they are not.
That is thanks to a little engineered ingredient called polydextrose, which is a low-calorie carbohydrate.
Polydextrose is added to foods to increase the dietary fiber, just like inulin and maltodextrin.
Polydextrose can hide under the food label as dietary fiber.
Polydextrose sounds great to improve taste and add fiber.
Where Can You Find Polydextrose ?
Polydextrose can be found in cereal, drinks, cookies, ice cream, and so many more ingredients!
If you see maltodextrin, think polydextrose.
Maltodextrin and polydextrose are used as fiber additives.
Polydextrose: No compromise with taste or texture
Polydextrose is a soluble fibre with prebiotic properties that is very well tolerated, has a low glycemic response, is clean-tasting and easy to use.
With only one kcal/g, Polydextrose is also a premium, low-calorie bulking agent used to provide body and texture in reduced-calorie, no added and sugar free foods.
Polydextroses excellent process stability enables manufacturers to easily develop new and healthier versions of a wide range of foods and beverage products.
Polydextrose is a glucose polymer consisting of randomly cross-linked glucose units with some sorbitol end-groups.
Polydextrose functions physiologically as a soluble dietary fibre due to a molecular structure that is resistant to breakdown by our digestive enzymes.
Polydextrose passes through to the large intestine where it is partially fermented by the colonic microflora.
Polydextrose provides only one kcal per gram and, because it is fermented relatively slowly, is well tolerated at typical dietary intakes.
Polydextrose is a soluble fibre with prebiotic properties that is very.
Polydextrose conforms to the recently accepted definition of dietary fibre in the EU and can be used for potential ‘source of fibre’ or ‘rich in fibre’ claims on the final product, depending on the usage level.
The fibre has prebiotic properties.
A prebiotic is “a nondigestible food ingredient that beneficially affects the host by selectively stimulating the growth and/or activity of one or a limited number of beneficial bacteria in the colon, and thus improves host health.”
In vitro polydextrose stimulates growth of a wide variety of colonic Bifidobacteria.
Polydextrose has been shown in two different clinical studies that a daily intake of polydextrose significantly increases the concentrations of beneficial bacteria while substantially lowering the concentrations of the less desirable Bacteroides and Clostridium species.
Easy, efficient and stable
Whether used in foods or drinks systems, a major benefit of Polydextrose is its stability throughout the product lifecycle, regardless of pH.
Polydextrose is stable through typical processing methods, any heat treatments and storage conditions, even in acidic matrices.
Polydextrose is widely applicable thanks to similar characteristics to sucrose in most systems.
Polydextrose is highly soluble, dissolving completely up to 80 per cent solids.
As Polydextroses viscosity impact is very low at low solid levels, Polydextrose can be added without changing the rheological properties of products.
The water activity of Polydextrose is similar to the water activity of sweeteners and polyols in solutions up to 20 per cent.
At higher concentrations, Polydextrose is beneficial to maintain high solids without crystallising, therefore controlling water effectively.
Polydextrose also immobilises water, inducing greater shelf life stability.
These technical attributes give Polydextrose its versatile functionality and reduce the need for other humectants in reduced-calorie products where water activity is elevated following a reduction of fat or other carbohydrates.
Another specific property of Polydextrose is to have a glassy transition at 60°C, which enables it to be used for tacking in snacking applications, or as an efficient cereal bar binder.
Slightly depressing the freezing point of frozen desserts, Polydextrose enhances scoopability in ice-cream products.
Appropriately balanced with maltodextrins and sweeteners, Polydextrose will produce the perfect degree of scoopability and storage stability.
Market Overview of Polydextrose
The global polydextrose market is projected to record a CAGR of 5.4% during the forecast period, 2020-2025.
The market is primarily driven by the increased application of polydextrose in bakery and confectioneryproducts, supplements, beverages, sauces, and others, owing to its inherent properties like low calorie, odorless, and solubility among others.
The market is also driven by the increased applications of polydextrose as a humectant, stabilizer, and thickener, in bakery and confectionery products, beverages, yogurts, salad dressings and others.
Also, with the rising number of diseases like obesity, diabetes and others, the use of polydextrose has increased in functional edible products as it is high in fiber and is low in calories.
Key Market Trends of Polydextrose
Shift Towards Low-Calorie Dietary Trends
Globally, consumers are becoming more concerned about the food and beverages they consume.
In fact, over 50% of consumers are trying to avoid sugars and a large portion of consumers are looking to add more fiber to their diet.
By adding polydextrose in their food and beverage products, food and beverage manufacturers are meeting emerging consumer demands as it provides the mouthfeel and texture of sugar, making it an ideal alternative in products that offer reduced sugar and calories.
Thus, the market share for reduced sugar food and beverages is rising rapidly in developed markets, such as Italy, in turn, driving the market for ingredients, such as polydextrose that replace sugars in foods and beverages.
Increased Application of Polydextrose in Dietary Supplements
Health awareness among consumers is increasing, which has resulted in the rise of the fitness trends, and has also become a major driver for the dietary supplements industry.
Moreover, consumption of a wide range of dietary supplements is significantly high in developed countries, and is expected to grow at a high rate over the forecast period.
The increase in the dietary supplements industry is anticipated to increase the demand for polydextrose as it is the best choice to develop low-calorie dietary supplements that have less sugar content.
Dietary supplements containing polydextrose can be consumed by health-conscious consumers to fulfill their dietary fiber intake, and also by the diabetic population, which will enable the growth of the polydextrose market.
Commercial Uses of Polydextrose
Polydextrose is commonly used as a replacement for sugar, starch, and fat in commercial cakes, candies, dessert mixes, gelatins, frozen desserts, puddings, and salad dressings.
Polydextrose is frequently used as an ingredient in low-carb, sugar-free and diabetic cooking recipes.
Polydextrose's also used as a humectant, stabiliser and thickening agent.
Polydextrose is a form of soluble fiber and has significant healthful prebiotic benefits.
Polydextrose contains only 1 kcal per gram and therefore is able to help reduce calories.
Synonyms:
ISOMALTOSE
POLYDEXTROSE
allolactose
melibiose
499-40-1
D-glucose polymer reaction product with citric acid and sorbitol
dextro-glucose polymer reaction product with citric acid and sorbitol
litesse ultra (refined polydextrose FCC) powder
litesse ultra (refined polydextrose FCC) solution
litesse II super improved-polydextrose FCC - solution
litesse II super improved-polydextrose FCC – powder
rightfiber-polydextrose type I
