No sugar food Corn Polydextrose Powder dietary fiber

POLYDEXTROSE

Polydextrose is a highly branched, randomly bonded glucose polymer 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, PDX 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. Since PDX is not utilized by the host, energy is only provided by the SCFA produced from its partial fermentation by the microbiota. This results in an energy contribution of 1 kcal/g.

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.

PHYSIOLOGICAL CHARACTERISTICS 

1. The energy metabolism value of polydextrose is only 1.9 kcal/g, which is difficult to digest.

2. The fermentation decomposition speed is slower than that of other Prebiotics, and the regulation effect can be maintained to the end of intestinal tract. 

3. Increase intestinal short chain fatty acids, effectively reduce intestinal pH, and improve intestinal function.

4. It has prebiotic effect, selectively increases the value of beneficial bacteria in the intestinal tract, and inhibits the proliferation of harmful bacteria.

5. Hypoglycemic response, low insulin demand.

APPLICATION
1. In diabetic food

Polydextrose can delay gastric emptying and form a mucous membrane in the gastrointestinal tract, which slows down the digestion and absorption of food nutrients and absorbs glucose to slow down the absorption. Moreover, polydextrose also has the effect of inhibiting the secretion of glucagon, thereby reducing the blood sugar level of diabetic patients.