Sugar Free Tapioca Polydextrose Syrup Healthy food

Sugar free Polydextrose

Polydextrose is a complex carbohydrate made from glucose. It is a polysaccharide composed of randomly cross-linked glucose, made from glucose and a small amount of Sorbitol and citric acid by high temperature melt condensation and it is not digested by the body. Polydextrose is often used as Dietary Fiber and prebiotic. Polydextrose does not get digested by the human body. Instead it's digested by good bacteria found in the colon. This helps the good bacteria to grow, which is why it's used as a prebiotic. Prebiotics act as food for probiotics (good bacteria)

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%

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

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)