No sugar Corn Polydextrose Syrup

Polydextrose

Polydextrose (PDX) is a non-digestible oligosaccharide used widely across most sectors of the food industry. It is a randomly linked glucose oligomer containing small amounts of Sorbitol and citric acid. The random bonds in PDX prevent mammalian digestive enzymes from readily hydrolyzing the molecule and it has a reported energy value of 1 kcal/g. These properties have led to the acceptance in many countries that PDX provides similar physiological effects as other dietary fibers and has shown prebiotic potential. Dietary intervention with Prebiotics has been shown to selectively stimulate the growth and/or activity of one or a limited number of intestinal bacteria associated with several physiological benefits on health.

Characteristics

- 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

APPLICATION:
1. Health products: direct taken directly such as tablets, capsules, oral liquids, granules, dose 5~15 g/day; as the addition of Dietary Fiber ingredients in health products: 0.5%~50%

2. Products: bread, bread, pastries, biscuits, noodles, instant noodles, and so on. Added: 0.5%~10%

3. Meats: ham, sausage, luncheon meats, sandwiches, meat, stuffing, etc. Added: 2.5%~20%

4. Dairy products: milk, soy milk, yogurt, milk, etc. Added: 0.5%~5%

5. Beverages: fruit juice, carbonated drinks. Added: 0.5%~3%

6. Wine: added to the liquor, wine, beer, cider, and wine, to produce high-fiber health wine. Added: 0.5%~10%

7. Condiments: sweet chili sauce, jam, soy sauce, vinegar, hot pot, noodles soup, and so on. Added: 5%~15%

8. Frozen foods: ice cream, popsicles, ice cream, etc. Added: 0.5%~5%

9. Snack food: pudding, jelly, etc; amount: 8%~9%