High dietary fiber Corn Polydextrose Syrup

Polydextrose

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

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.

Nutrition profile Polydextrose

- 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)

Polydextrose is not sweet, has a neutral taste, and can be used as a low-calorie bulking agent in a wide range of foods, such as baked goods, confectionery, dairy products, and functional beverages as it is highly soluble in water and results in a non-viscous solution. Besides being an excellent ingredient, it has been approved for use in foods in over 60 countries and is recognized as a Dietary Fiber in more than 20 countries. It has been shown that daily intake of 4–12 g PDX improves physiologic functions without adverse effects.

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%