Polydextrose III

Polydextrose III

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 a refined type of Polydextrose. On the basis of
Polydextrose II, we add multiple filtration and purification processes to
improve the taste, appearance, and fineness of the polymer, and then spray-
dried to make it. It has white color and 80-120 mesh particle size, 90% min
solubility, 100% completely dissolved in water. and the pH value is between
5.0-6.0.
Application Area
-Frozen dairy desserts and mixes
-Baked goods and baking mixes
-Sweet sauces
-Chewing gum
-Jelli-Salad dressings
-Gelatines, puddings and fillings
-Peanut Spreads
-Confections and frostings
-Chocalateses
-Fruit spreads
-Hard candy
-Soft candy
-Low-calorie, low-sugar, low-fat foods
-Cakes and desserts
Function uses:
Bulking agent, humectant, stabilizer, thickener
Regulations: It belongs to Polydextrose-N 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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