Polydextrose II-Improved

Polydextrose II-Improved

Definition: Randomly bonded condensation polymers of glucose with some sorbitol
end-groups, and with citric acid residues attached to the polymers by mono or
diester bonds.

Description: This is an improved and customized type of Polydextrose at the
basis of Polydextrose II. With cream color and 60-80 mesh particle size, it has
80% min solubility, but it is 100% completely dissolved in water. The powder is
irregular glass state. It has a bland and specific taste, and is odorless.The
pH value is between 4.0-6.0, and it is suitable for a variety of food
applications.

Application Area
-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
Function uses:
Bulking agent, humectant, stabilizer, thickener
Regulations: It belongs to Polydextroses in JECFA(1998) and EU 231/2012.
ADI: Not specified (the safest category allocated by JECFA).

Minimum Order: 1 metric tons

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