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Polydextrose
About Polydextrose
Polydextrose is a water-soluble dietary fiber. It appears as white to off-white solid granules, easily soluble in water, with no special taste. It is a functional food component with health benefits, supplementing the body's required water-soluble dietary fiber.
Technical Parameters
| Specification | 90 | 95 |
|---|---|---|
| Description | Polydextrose is a synthetic polymer of glucose having mainly α-1,6 linkages and an average degree of polymerization of 12，is very safety and suitable for people. | |
| Sensory quality | White to pale yellow powder, with a mild sweet taste, no off-odors, and no impurities. | |
| Polydextrose content，% | ≥90 | ≥95 |
| Glucose + Sorbitol，% | ≤6.0 | ≤3.0 |
| 1,6-Dehydration-D-Glucose,% | ≤4.0 | ≤2.0 |
| 5-Hydroxymethylfurfura，% | ≤0.1 | ≤0.1 |
| Moisture，% | ≤4.0 | |
| PH | 4.0-6.0 | |
| Ash ，% | ≤0.3 | |
| Arsenic /Lead ，mg/kg | ≤0.5 | |
| Heavy Metals (as Pb)，mg/kg | ≤5.0 | |
| Total bacterial count，cfu /g | ≤1000 | |
| Coliform，MPN/g | ≤0.3 | |
| pathogenic bacteria（Salmonella、Shigella、Staphylococcus aureus） | Negative | |
| Shelf-life | 24 months in room temperature | |
| Packaging | 25kg per bag | |
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Production Capacity30,000 tons
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Implementation StandardsGB25541
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Main Functions
High solubility, reaching 80% at 25°C.
Very high thermal stability.
At high ambient humidity, polydextrose absorbs water fully while regulating the product's water activity.
Higher viscosity than sucrose under the same conditions.
Very low calorie: only 1 kcal/g.
Acid resistance: Very stable in pH 2.5 to 7 environments.
High temperature resistance: Does not brown (Maillard reaction) or degrade during high-temperature processing (e.g., baking, spray drying).
Colorless and tasteless: It has no sweetness and does not mask the original flavor of foods.
Applications
- Sugar Substitute Filler: Provides "chewiness" and solid content in sugar-free soft candies, extending shelf life.
- Baking (Cakes/Cookies/Energy Bars): Moisturizes and softens, preventing hardening. Aids Maillard reaction.
- Protein Bar Binder: Acts as a sugar-free binder in high-protein bars, maintaining product softness.
- Dairy and Dairy-like Products: Adds a "creamy" mouthfeel in low-fat dairy products.
- Ice Cream: Provides a smooth, creamy texture, lowers the freezing point making low-calorie ice cream easy to scoop.
- Yogurt: Increases solids content, improves yogurt consistency, and acts as a prebiotic to support the survival of active cultures in yogurt.
- Ready-to-Eat Meals: Enhances nutrition and reheating quality of frozen or ambient ready meals.
- Frozen Meals: Prevents starch retrogradation or moisture loss during freezing, ensuring a fresh taste after microwaving.
- Sauces and Condiments: Simulates the cling and viscosity of oil in low-calorie salad dressings.
- Reduced-Fat Sausages/Ham: Polydextrose simulates the lubricating feel of fat through its high water-holding capacity, keeping low-fat meat products juicy.
- Functional Beverages: Provides long-lasting prebiotic support and is extremely stable in acidic beverages.
- Health Supplement Forms: Acts as a filler in chewable tablets or effervescent tablets, beneficial for tablet stability.
- Pet Food: Used in high-end pet snacks to support pet gut health and weight control.
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