Polydextrose Syrup Polidextrosa Liquid Type V-Improved

Polydextrose Syrup Polidextrosa Liquid Type V-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: It is made by Polydextrose II-Improved. The pH value is between
4.0-6.0. With a yellowish color, it is a 70% viscous clear solution syrup. The
taste is a bit sweet with specific Polydextrose taste. The color is lighter
than Polydextrose V-Normal. It also has a 12 months shelf life. It is slightly
sensitive to light, and the color will gradually deepen under long-term light-
transmitting storage conditions.

Application Area
-Jams
-Sugar-coated haws
-Sweet sauces
-Fruity beer
-Chocolate
-Rice Wine
-Gums, puddings and fillings
-Peanut Spreads
-Forzen Dessert
-Ice cream
-Fruit spreads
-Coffee mate
-Maple syrup
-Low-calorie, low-sugar, low-fat foods
-Beer
-Yogurt
-High fiber oral liquid
-Bakery
-Confectionery
-Beverages< , br>
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

Click to Enlarge