- Polydextrose is a soluble Prebiotic FOOD FIBER.
- It is a complex carbohydrate made from glucose,
- Polydextrose is a multi-purpose food ingredient used to replace sugar, fat and calories and to increase fiber content of foods;
- It is clean-tasting and easy to use.
- It is also a premium, low-calorie bulking agent used to provide body and texture in food which are reduced calorie, and sugar free.
- Its excellent stability enables manufacturers to easily develop new and healthier versions of a wide range of foods and beverage products.
- Polydextrose is a perfect ingredient for high‐fiber foods and beverages.
- It also delivers exceptional process and shelf stability, with no loss of fibre content, even in acidic conditions.
- It is compatible with sugars and high potency sweeteners allowing the sweetness of formulations to be easily balanced. The clean, neutral taste of Fibersse® Polydextrose also helps mask the off-notes that can result from the addition of soy, vitamins, minerals and other supplements found in nutritional products.
- It also act as a Fat Replacer.
Role of Polydextrose in food :
- Polydextrose is a multi-purpose food ingredient used to replace sugar, fat, and calories and to increase fibre content of foods.
- It also functions as a stabilizer, bulking agent and to help maintain the ideal moisture in a food.
- Promotes Intestinal Health, stimulate the growth and/or activity of bacteria in the colon
- Increase Mouth feel and texture.
- It is a Functional Food Additive due to its prebiotic Properties.
Properties :
- CLEAN, NEUTRAL TASTE
- HIGH SOLUBILITY AND STABILITY
- IMPROVING TEXTURE & MOUTH-FEEL
- Dietary fibre
- Delivers shelf stability, with no loss of fibre Content.
- Replaces sugar, glucose syrups and fat while improving flavour, texture and mouthfeel in a variety of applications
- Low glycaemic (The glycemic index (GI) is a value used to measure how much specific foods increase blood sugar levels). 5-7 compared to glucose at 100.
- Stable at broad pH and storage conditions
- Taste masking properties help minimize off-notes caused by intense sweeteners, vitamins, minerals, soy and other supplements
- E no- 1200
APPLICATION :
- Ice- creams
- Milkshakes
- Pasteurized cream
- Liquid egg products
- Frozen egg product
- Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings)
•biscuits and cookies, •breakfast cereals and cereal coatings, •fruit fillings yogurts, •dairy •ready‐to‐drink beverages •concentrates, •chocolate and sugar confectionery, •sauces and dressings
