Introduction

Polydextrose is a synthetic polysaccharide that is commonly used as a food additive and dietary fiber. It is created through the polymerization of glucose and sorbitol, resulting in a carbohydrate that is indigestible and low in calories. Polydextrose is classified as a fiber and is often used to improve the texture, mouthfeel, and nutritional profile of various food products.

Chemical Properties

Polydextrose is a white, odorless powder that is soluble in water. It has a slightly sweet flavor but is low in calories—providing roughly 1 calorie per gram—making it an appealing ingredient for reducing the caloric content of foods while enhancing fiber content.

Applications

1. Food Industry:

• Low-Calorie and Sugar-Free Products: Polydextrose is often used as a bulking agent and sugar replacer in low-calorie and sugar-free foods. It acts as a sweetener and helps improve texture without adding significant calories.

• Texturizer and Stabilizer: In products such as yogurt, smoothies, and sauces, polydextrose helps create a creamy texture and stabilizes emulsions, preventing separation.

• Dietary Fiber Source: Because it is classified as a soluble fiber, polydextrose is used to enhance the fiber content of various foods, contributing to digestive health.

• Bakery Products: In baking, it can improve moisture retention and shelf life while maintaining softness.

2. Nutritional Supplements:

• Polydextrose is also used in nutritional supplements and meal replacement bars to increase fiber content and improve texture without affecting taste.

3. Emulsification:

• It can act as an emulsifier in formulations, helping to blend ingredients and maintain homogeneity in products such as dressings and sauces.

Specification