Products Information

Polydextrose is a kind of excellent soluble meal fibre, and the rate of the meal fibre contained in it is more than 90%. Polydextrose is a multi-purpose additive synthesized from dextrose, plus about 10 percent Sorbitol and 1 percent citric acid. Its E number is E1200.

It 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 and diabetic cooking recipes.

Polydextrose is used as a humectant, stabiliser and thickening agent.

Polydextrose is an ingredient of the functional sweetener.

The FDA approved Polydextrose in 1981.

Polydextrose State:

White or near-to-white, solid amorphous powder, solute to water, solubility degree 70%. The PH value of 10% water solution is 2.5-7.0.

Polydextrose is a kind of foodstuff with the function of health care. It can supplement soluble meal fibre that people's body needs. After entrance into people's digestive system, it has especial physical metabolizing function, so that it can prevent constipation and the aggradations of fat.

Polydextrose Property

Clean Neutral Taste
Although it possesses many of the functional properties of sugar, Polydextrose is essentially sugar free. However, it is compatible with sugars and high potency sweeteners allowing the sweetness of formulations to be easily balanced. The clean, neutral taste of Polydextrose also helps mask the off-notes that can result from the addition of soy, vitamins, minerals and other supplements found in nutritional products.

High Solubility and Stability
Polydextrose has a higher water solubility than most carbohydrates and polyols, allowing up to 80% w/w solutions at 20°C (68°F). Polydextrose has a clean taste, high solubility and excellent stability over a broad range of temperatures and pH conditions.

These properties make Polydextrose be an ingredient that can be readily incorporated into a wide range of food and beverage formulations.

Improving Texture and Mouth-taste
In the finished formulation, Polydextrose contributes solids and enhances eating quality. Polydextrose could keep the desirable mouthfeel and smooth textural qualities that can be lost when replacing sugars and fats in food products.

Keep Humidity in Foods
Polydextrose acts as a humectant to help maintain softness and freshness while also extending shelf life. This is especially important for baked goods. In ice cream and frozen dairy products, the freezing point depression of Polydextrose allows for the correct balance of textural characteristics and serves to create a desirable creaminess and smoothness.