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Polydextrose is a randomly bonded polysaccharide produced by the bulk melt polycondensation of glucose and sorbitol in vacu 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 its complex structure, Polydextrose 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.
CAS: 68424-04-4
MF: C12H22O11
MW: 342.29648
EINECS: 614-467-9
Synonyms
POLYDEXTROSE;Poly-D-glucose;dextrose/ sorbitol condensation polymer;POLYDEXTROSE,UNTREATED,FCC;Polydextrose solution;Unii-vh2xou12ie;Polydextrose (200 mg);Water-soluble dietary fiber
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 content could greatly influenced Snack quality.
An increase in polydextrose content in the blend from 0 to 10% augmented the product density and decreased its radial and axial expansion ratio and crispness.
Moreover, small air cells and thick cell walls were observed in the texture of the product with high polydextrose content.
Polydextrose is a synthetic polymer of glucose.
Polydextrose is a food ingredient classified as soluble fiber by the US 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 is one-tenth as sweet as sugar.
Polydextrose is a complex carbohydrate made from glucose.
Polydextrose's made in a lab and is not digested by the body.
Polydextrose is often used as a prebiotic.
Polydextrose does not get digested by the human body.
Instead Polydextrose's digested by good bacteria found in the colon.
This helps the good bacteria to grow, which is why it's used as a prebiotic.
Prebiotics act as food for probiotics (good bacteria).
Polydextrose is a synthetic polymer of glucose.
Polydextrose is a food ingredient classified as soluble fibre 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 fibre 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.
Polydextrose was approved by FDA in 1981.
Polydextrose is a synthetic polymer of glucose that is commonly used as a low-calorie bulking agent and sweetener in food products.
Polydextrose is classified as a soluble fiber and is often utilized in the formulation of low-sugar and sugar-free foods due to its ability to mimic the texture and mouthfeel of sugar without contributing significant calories.
Polydextrose is produced through the polymerization of glucose and sorbitol, resulting in a complex structure that is not fully digestible by the human body, which contributes to its fiber-like properties.
Polydextrose is generally recognized as safe (GRAS) by regulatory agencies and is well-tolerated by most individuals, although excessive consumption may lead to gastrointestinal discomfort.
In addition to its use in food, polydextrose can also serve as a stabilizer and thickening agent in various pharmaceutical and cosmetic applications.
Polydextrose's hygroscopic nature allows it to retain moisture, making it beneficial in maintaining the freshness of products.
Overall, polydextrose is valued for its versatility and functional properties in various industries.
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.
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.
Polydextrose's E number is E1200.
The FDA approved it 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.
Polydextrose 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 Chemical Properties
Melting point: >130°
storage temp.: 4°C, Hygroscopic
solubility: Completely miscible in water. Sparingly soluble to insoluble in most organic solvents. Polydextrose has a higher water solubility than most carbohydrates and polyols, allowing the preparation of 80% w/w solutions at 20°C. Polydextrose is soluble in ethanol and only partially soluble in glycerin and propylene glycol.
form: Solid
color: White to Off-White
Odor: at 100.00 %. odorless
Odor Type: odorless
Stability: Hygroscopic
Major Application: pharmaceutical (small molecule)
Cosmetics Ingredients Functions: HUMECTANT
BULKING
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.
Uses
Polydextrose is a bulking agent that is a randomly bonded conden- sation polymer of dextrose containing small amounts of bound sor- bitol and citric acid.
Polydextrose is a water-soluble powder providing a ph range of 2.5–3.5.
Polydextrose is partially metabolized which results in a caloric value of 1 cal/g. as a reduced-calorie bulking agent, it can partially replace sugars and in some cases fats in reduced-calorie foods.
Polydextrose also functions as a bodying agent and humectant.
applications include desserts, specific baked goods, frozen dairy desserts, chewing gum, and candy.
Usage levels vary according to application, but examples are frozen dessert, 13–14%; puddings, 8–9%; and cake, 15–16%.
Polydextrose has useful agricultural applications as a bee repellent.
Polydextrose deters honeybees from feeding on insecticide-treated crops.
Pharmaceutical Applications
Polydextrose is used in pharmaceutical formulations and food products.
In food products Polydextrose 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.
Commercial uses
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 it therefore also helps to 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.
Production Methods
Polydextrose is prepared by the bulk melt polycondensation of glucose and sorbitol in conjunction with small amounts of foodgrade acid in vacuo.
Further purification steps are then involved to generate a range of products with improved organoleptic properties by the removal of acidity and flavor notes generated during the condensation reaction.
A partially hydrogenated version of polydextrose, which is suited for high inclusion rates, for sugar-free applications, and where Maillard reactions are not required, is also available.
Side effects
Polydextrose is POSSIBLY SAFE when taken by mouth in doses of less than 50 grams per day.
Polydextrose can cause intestinal gas (flatulence), bloating, stomach cramps, and diarrhea.
Polydextrose is POSSIBLY UNSAFE when taken by mouth in single doses of more than 50 grams or in daily doses of more than 90 grams.
