Food Grade CAS 68424-04-4 Polydextrose Powder

Description

Polydextrose is a low-calorie bulking agent used to provide body and texture
in reduced calorie foods. Polydextrose is water soluble, randomly bonded,
bulk polymer produced by thermal polymerization of D-glucose; it is non-sweet
and provides only 1 calorie per gram.

Origin
China

Decisive Properties
Free flowing powder

Application
Polydextrose is used in healthy ice cream, water ice, and frozen dairy
dessert applications.

Additional Information

Property Description
Approval Category Food

Legal Requirements

Law and Regulations
It is the Suppliers responsibility to ensure that materials and processes
will comply with all North American laws and regulations, including but not
limited to those of the United States Department of Agriculture, Food and
Drug Administration and/or Health Canada and Canadian Food Inspection Agency
regulations.

Function : The sugar polymer Polydextrose, because of its bulking
properties, is used to replace a number of the technical effects of sucrose in
various applications, i.e. baked goods, salad dressings, frozen desserts, and
candies.

It is a unique reduced-calorie (one calorie/gram) bulking agent that can be
used to substitute sugars and, in some instances fats.

Because of its structure, Polydextrose is not readily digested, so it is a low-
calorie sucrose substitute.

Polydextrose is a form of highly soluble fibre used to replace sugar and other
high-glycemic carbohydrates. It has a negligible effect on blood sugar levels
and a glycemic index of about 5.

Relative Sweetness: Not sweet. (Used together with other sweeteners)

Taste : Bland.

Stability : Stable under food manufacturing conditions, i.e. baking.
Stable in

Solubility : Soluble at ambient temperatures with light agitation.

Safety : Safe.

ADI : Not specified (the safest category allocated by JECFA)

Approval : Widely approved internationally.

Applications:
-Frozen dairy desserts and mixes
-Baked goods and baking mixes
-Sweet sauces
-Chewing gum
-Jellies

-Salad dressings
-Gelatines, puddings and fillings
-Peanut Spreads
-Confections and frostings
-Fruit spreads
-Hard candy
-Soft candy
-Low-calorie, low-sugar, low-fat foods



-Beverages with dietary fibre
-An ideal ingredient for diabetic diet
-Health care product for weight loss and constipation
-Flour
-Dairy products
-Seasoning for hot pot and instant noodles,
-Jam, vinegar, soy sauce
-Meat products

Advantages:
-Low calorie (1 calorie per gram)
-Bulking agent, often added to compensate for the bulk lost by substituting
sweeteners for sugars. Contributes solids to maintain palatability and textural
qualities without sweetness
-Maillard reaction i.e. undergoes browning and flavour development
-Humectant, absorbs water and provides tenderness and softness in baked
products and candy
-Texturiser
-Partial fat replacer
-Tooth friendly
-Suitable for diabetics
-Water-soluble, easily incorporated in food systems.
-Bodying agent, improves mouth feel and viscosity qualities.
-Polydextrose is considered 90% soluble fibre and has a low glycemic index of
four to seven

Nutritional Function:
-Dietary fibre
-Low-calorie (1 Kcal/g) substitute for sugar or fats in various foods.
-Low-Carb

Minimum Order: 1 metric tons

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