Sugar free Food Grade Glucose source Polydextrose Powder

Polydextrose

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 it is used as a low calorie bulking agent with just 1 kcal per gram but is also a soluble fibre and sustained prebiotic and it has been shown that as little as 4 grams per day of polydextrose has a measurable prebiotic effect. 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. It 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. Its benefits have been found mostly in reduced sugar and calorie food where it replaces sugars with typical usage levels above 5%.

Bailong is the leading production enterprise of Fructo-Oligosachharide Powder 95% (FOS), Isomalto-Oligosaccharide Powder (IMO), Xylo-Oligosaccharide Powder and syrup (XOS), Polydextrose Powder and syrup, Resistant Dextrin Powder and syrup, Allulose Crystal and syrup and Galacto-Oligosaccharide Powder and syrup (GOS) in China. Those products can replace sugar and be applied in healthy food, functional beverages, baby food etc.

Characteristics  Polydextrose

- 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 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

Nutrition profile: 

- 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)