Functional Food Additive Polydextrose Manufacturer

Chemical Class: Randomly linked polymer of glucose (thermal polymerization of glucose) 

Description : Polydextrose, white or milky white non-crystalline powder, is a polymer of D-glucose with some bound Sorbitol and Citric acid

Function : The sugar polymer Polydextrose, because of its bulking properties, is used to replace a number of the technical effects of sucrose in various applications, i.e. baked goods, salad dressings, frozen desserts, and candies. 

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

Because of its structure, Polydextrose is not readily digested, so it is a low-calorie sucrose substitute.

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

Relative Sweetness: Not sweet. (Used together with other sweeteners) 

Taste : Bland. 

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

Solubility : Soluble at ambient temperatures with light agitation. 

polydextrose ii COA