Polydextrose
Polydextrose is a synthetic polymer of glucose that belongs to the family of non-digestible carbohydrates. It is commonly used as a low-calorie bulking agent, stabilizer, and thickening agent in food products. Polydextrose is a versatile ingredient with a range of functional properties, making it suitable for various applications in the food industry. Polydextrose has several functional properties that make it appealing for food manufacturers, including its ability to improve the texture, mouthfeel, and moisture retention in products. polydextrose offers several benefits, including its ability to provide bulk and texture similar to sugar while being lower in calories and carbohydrates.
Features
- Low Calorie: Polydextrose is low in calories, making it an ideal ingredient for products designed to be lower in overall caloric content.
- Low Glycemic Response: It has a minimal impact on blood sugar levels, making it suitable for products targeting individuals with diabetes or those looking to manage their blood sugar.
- Fiber-Like Properties: Polydextrose has dietary fiber-like characteristics, providing some of the benefits associated with fiber intake without a significant impact on taste or texture.
- Moisture Retention: Polydextrose helps retain moisture in various food formulations, contributing to the freshness and shelf life of products.
- Sugar Replacement: It is often used as a sugar replacement or partial sugar substitute in formulations, helping reduce the overall sugar content of products.
- Prebiotic Properties: Some studies suggest that polydextrose may have prebiotic effects, promoting the growth of beneficial bacteria in the gut.
Benefits
- Is ideal for reduced-calorie foods and may assist with weight manage ment by providing negligible calories
- Supports healthy blood glucose levels by eliciting a lower blood glucose respons
- Polydextrose is the ideal dietary fiber, providing body and texture in reduced calorie and sugar-free foods
- Polydextrose is an easy-to-soluble dietary fiber.
- Polydextrose has a low caloric value and low glycaemic response
- It adds texture and mouthfeel to reduced-calorie or no added sugar foods and drinks
- Remarkable digestive tolerance of up to 90g/day
- It maintains stability during processing and storage
Applications
- Baked Goods: Used in the production of cakes, cookies, muffins, and other baked goods to improve texture, moisture retention, and reduce sugar content.
- Cereals and Bars: Added to cereal formulations and energy bars to enhance texture, provide bulk, and contribute to the fiber content.
- Dairy Products: Included in yogurt, ice cream, and other dairy products to improve creaminess, and mouthfeel, and to reduce calories.
- Beverages: Incorporated into beverage formulations such as smoothies, shakes, and powdered drink mixes to improve mouthfeel and act as a bulking agent.
- Frozen Desserts: Used in the production of low-calorie or sugar-free frozen desserts to improve texture and reduce sweetness.
- Nutritional and Snack Bars: Added to nutrition bars and snack bars for texture enhancement, moisture retention, and to reduce overall caloric content.