Polydextrose

CHARACTERISTICS AND PROPERTIES

Chemical Class: Randomly linked polymer of glucose (thermalpolymerization of glucose)

Description    : Polydextrose, white or milkywhite non-crystalline powder, is a polymer of D-glucose with somebound Sorbitol and Citric acid.

Function        : The sugarpolymer Polydextrose, because of its bulking properties, is used toreplace a number of the technical effects of sucrose in variousapplications, i.e. baked goods, salad dressings, frozen desserts,and candies.

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

     Because of its structure, Polydextroseis not readily digested, so it is a low-calorie sucrosesubstitute.

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

Relative Sweetness: Not sweet. (Used together with othersweeteners)

Taste             : Bland.

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

Solubility       : Soluble atambient temperatures with light agitation.

Safety           :Safe.                                     

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

Approval        : Widelyapproved internationally.

Polydextrose