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Polydextrose

Polydextrose is a kind of soluble dietary fiber which is polymerized at high temperature vacuum and refined with glucose, sorbitol, citric acid or phosphoric acid. 

Classification:

Product Consulting:

Product Concept

Polydextrose is a kind of soluble dietary fiber which is polymerized at high temperature vacuum and refined with glucose, sorbitol, citric acid or phosphoric acid. 
Molecular formula: (C6H10O5)n 
CNS号:20.022
CNS No.: 20.022
Function: thickening agent, swelling agent, moisture retaining agent, stabilizer, nutrient supplements 

Specifications & Index

Item  Type I Type II Type III Type IV
Appearance  Yellowish Powder Creamcolored Powder White Powder Yellowish Liquid
Polydextrose content (based on dry base, ash-free products), w/%≥
90
90
Solid matter/%≥
\
70
Transmittance
≥70 ≥80 ≥90
\
Particle size
40-80 80-120
\
pH
2.5-7.0
2.5-7.0
Loss on Drying, w/%≤
4.0
\
Ash content, w/%<
0.3
0.3
1,6- dehydrated - glucose (based on dry base, ash-free products), w/%≤
4.0
4.0
Glucose and sorbitol based on dry base, ash-free products),w/%≤
6.0
6.0
5-hydroxymethylfurfural (based on dry base, ash-free products),w/%≤
0.05
0.05
Lead (Pb)/(mg/kg)≤
0.5
0.5

Physical Character 

1. Water solubility
Polydextrose is easily soluble in water, the solubility is 70% at 25°C and the solubility increases with the rising temperature.
2. Stability
Polydextrose is very stable. Its stability is still very good at a high temperature of about 200°C. It does not react with acid and base.
3. Viscosity
At the same concentration, the viscosity of Polydextrose solution is higher than that of sucrose solution and sorbitol solution. Its viscosity decreases with the rising temperature, which is similar to sucrose solution.
4. Moisture retention
Polydextrose can be used as a moisturizer in food. In baked foods, for example, polydextrose can delay the evaporation of water so as to prevent the product from going stale and maintain or extend the shelf life of the product.
5. Flavor
Polydextrose has no sweetness and neutral taste; Used together with high-power sweeteners, it can provide good sweetness.
6. Melting Character
Polydextrose melts at temperatures above 130°C and cools to form a clear glassy substance with a brittle structure similar to hard sugar. Unlike sugar, Polydextrose does not form crystals.

Product Function

1.Low energy and non-caries
2. Non-insulin-dependent
3.Regulate the intestines
4. Lower triglycerides and cholesterol
5. Proliferate bifidus factor and promote Ca absorption
6. Improve immunity, remove toxins in the body or reduce toxicity

Product Application

Health products, beverages, candies, dairy products, flour products, meat products, wine, fillings, frozen food, medical base

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