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Polydextrose
CHARACTERISTICS AND PROPERTIES
Chemical Class: Randomly linked polymer of glucose (thermalpolymerization of glucose)
Description : Polydextrose, white or milkywhite non-crystalline powder, is a polymer of D-glucose with somebound Sorbitol and Citric acid.
Function : The sugarpolymer Polydextrose, because of its bulking properties, is used toreplace a number of the technical effects of sucrose in variousapplications, i.e. baked goods, salad dressings, frozen desserts,and candies.
It is a unique reduced-calorie (one calorie/gram) bulking agentthat can be used to substitute sugars and, in some instancesfats.
Because of its structure, Polydextroseis not readily digested, so it is a low-calorie sucrosesubstitute.
Polydextrose is a form of highly soluble fibre used to replacesugar and other high-glycemic carbohydrates. It has a negligibleeffect on blood sugar levels and a glycemic index of about 5.
Relative Sweetness: Not sweet. (Used together with othersweeteners)
Taste : Bland.
Stability :Stable under food manufacturing conditions, i.e. baking. Stablein
Solubility : Soluble atambient temperatures with light agitation.
Safety :Safe.
ADI : Not specified (the safest category allocated by JECFA)
Approval : Widelyapproved internationally.
Polydextrose
Polydextrose
